Cabbage

Cabbage- the leaves of red cabbages are smooth and tightly fitted into the head, while some green cabbages have loose, darker outer leaves that can vary from smooth to curly. Red cabbages are round; green varieties and can be round or elongated. Cabbage can be used in many dishes, such as salads, soups and casseroles, cabbage is prepared by cutting it into quarters and removing the hard core in the centre. The leaves are then chopped or finely shredded. Overcooking cabbage can intensify its pungent odour — instead, lightly saute, boil or stir-fry it to achieve best results. Cabbage goes well with apples, caraway seeds, coriander, feta, garlic, mustard, olive oil, and parmesan.