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A gradient of red cabbage extract pH indicator from acidic solution on the left to basic on the right. Red cabbage contains an anthocyanin-based dye that can be used as a pH indicator. It is red, pink, or magenta in acids (pH < 7), purple in neutral solutions (pH ≈7), and ranges from blue to green to yellow in alkaline solutions (pH > 7). [7]
Cabbage’s crispy texture makes it perfect for fermenting in a brine. Soaking cabbage in a salt brine encourages the growth of good bacteria, otherwise known as probiotics.
Green – Light to dark green, slightly pointed heads. [27] Red – Smooth red leaves, often used for pickling or stewing [27] White, also called Dutch – Smooth, pale green leaves [27] Some sources only delineate three cultivars: savoy, red and white, with spring greens and green cabbage being subsumed under the last. [62]
Grab some Napa, red or green cabbage at the store and settle in for delicious soup suppers in your future! Related: 35 Slow Cooker Stew Recipes. 30 Best Cabbage Soup Recipes. Community Table.
Brassica oleracea is a plant species from the family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. It was most likely first brought into cultivation in the Eastern Mediterranean region.
The red and green colors are a fun way to add a pop of festiveness, too. ... but the crunchy cabbage, toasted pecans, and tart green apples are a refreshing way to kick things off.
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
The purpose of this step is to soften the cabbage with steam from the hot broth. Finally, add the gochujang butter to the cabbage wedges and the pan and turn off the heat, or turn it down to low.
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