85. SELECTION AND CARE OF CABBAGE.--Heads of cabbage that feel firm and
solid to the touch and are rather heavy for their size are the best to
select for cooking purposes. This vegetable comes into the market early
in the summer and may be had until late in the fall. As it has excellent
keeping qualities, it may be stored for use as a winter vegetable. When
this is done, the stem and the roots should be allowed to remain on the
head, for then the cabbage is less apt to wither. If this precaution is
taken and the cabbage is stored in a cool place, no great care is
required to keep it in good condition until it is to be cooked unless,
of course, it is kept for an abnormal length of time.
86. PREPARATION AND COOKING OF CABBAGE.--To prepare cabbage for cooking,
remove the outside leaves and then cut the head that remains into pieces
of any desirable size. Whether the cabbage should be left in large
pieces or cut very fine depends on the dish that is to be prepared. For
the first cutting, be sure to cut the head down through the heart and
the stem, so that the part not used will remain intact. This may then be
used another time if it is kept cool and moist. In case the cabbage
becomes at all wilted, it may be freshened by placing it in cold water a
short time before it is to be cooked.
87. Cabbage is a vegetable that has many uses and is eaten both raw and
cooked. Numerous opinions exist about the difference in digestibility
between raw and cooked cabbage, as well as the best ways in which to
cook this vegetable.
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