Cabbage, cooked and sliced, can be scrumptiously crisp, with a light pleasing taste. Brassicas such as cabbage has hydrogen sulphide, which becomes active during cooking at about the time cabbage starts to become soft. Hydrogen sulphide eventually vanishes, but between those times, cabbage gets its feature rank flavour and smell.
Either heat cabbage quickly, or heat it slow and long, ideally with other foods so that seasons can mix. Cabbage diet soup may contain fiber, protein, Vitamin B1, B2, B3, B5, B6, B9, Vitamin K, Calcium, Iron, Magnesium, Phosphorous, Potassium, zinc and most important, vitamin C.
Cabbage has an extensive and diverse story. But, due to the fact that there are a lot of variations of cabbages under the plant genus “brassica”, it is hard to be certain if the kind the Romans and Greeks had is the alike this time’s sphere cabbage or more similar to Chinese cabbage or kale. The sphere cabbages we see now were a valuable vegetable by the Dark Ages, and during the Middle Ages they were plenty, as we can observe in the paintings of that era.
These usually display baskets at market or tables in the kitchen overflowing with food, and cabbages in different types were often prominent. Old recipes propose cooking cabbages with onions, leeks and herbs. During the time when everyone except the super-rich cooked everything in just one pot, cabbages were assumed to be heated slow and long.
Cabbages for cabbage diet soup should look fresh and had no blemishes. When selecting, do not pick any with stale leaves or are puffy. Spring greens and savoys can be stored in a cool place for several days; more compact cabbages will keep for much longer.
Preparing cabbages for cooking cabbage diet soup is easy. Trim the surface leaves, if needed, and then chop into quarters. Cut off the stalk then shred or slice.
An example recipe for cabbage diet soup is Cabbage Soup with Sausage. Spicy or smoky sausages add substance to this soup, which makes a hearty and warming supper, served with crusty bread and green salad.