Purple cabbage: the freshest with a large portion

Thread Content

Purple cabbage is rich in nutrients; it forms tight heads, has a vibrant color, is resistant to cold and heat, yields well, and is easy to store and transport. It is therefore a very popular vegetable. Purple cabbage can be eaten raw or stir-fried. But to maintain nutrition, it is better to eat it raw. 　　Choose fresh and safe products like this: 1. Weigh them. Within the same variety, it is better to choose those with compact heads that feel heavy when held in the hand; heavy kale indicates high water content and a dense structure. If the weights are similar when choosing, the one with a smaller volume is preferable. 　　2. Look at the color. The higher the gloss, the fresher the vegetable. 　　3. Look at the appearance. For purple cabbage, flat-leaf and round-leaf varieties are preferred; these two types have large heads that are firm and tender, offer a high yield, and have a good taste. Varieties with pointed leaves are of lower quality. 　　Proper storage methods: If you don’t plan to eat the purple cabbage right away, remove its roots, place a piece of kitchen paper slightly dampened with water in the hollow space created by the removed roots, then wrap it up with plastic wrap before storing it in the refrigerator. Replace the damp paper when it becomes dry. This way, cabbage can be preserved for a longer time. 　　Useful tips: 1. Purple cabbage loses its color and a small amount of its nutrients when cooked or stir-fried at high temperatures; this is a normal phenomenon. To maintain the vibrant purple-red color of purple cabbage, add a little white vinegar before heating it. 　　2. Although purple cabbage can be boiled, stir-fried, pickled, or used to make kimchi, the best way to consume it is raw in salads; this not only gives it a refreshing taste but also helps to preserve its nutrients.