Greens and cabbage. Green Cabbage - The king of cabbages and our old friend! The wide fan-like leaves are pale green in color and with a slightly rubbery texture when raw. Pick heads that are tight and feel heavy for their size.
Corned beef and green cabbage, friends since forever.
Green cabbage is good for just about everything.
You can slice it for vinegar-y or mayonnaise-y slaw, braise it alongside hefty meats.
You can cook Greens and cabbage using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Greens and cabbage
- It's 1 bag of fresh greens not canned.
- It's 1 head of cabbage.
- It's 1 pack of bacon.
- You need of Ham hock.
- Prepare of Salt.
- It's of Pepper.
- You need of Hot crushed peppers.
- You need Stick of butter.
- Prepare of Garlic cloves 4.
- It's 6 of chicken bouillon cubes.
- You need 1 of onion.
- You need 1 of green pepper.
- You need of Italian seasoning.
- It's of Hot sauce.
Both types of cabbage contain vitamin A in the form of the carotenoids beta-carotene, lutein and zeaxanthin. I made this Friday night and these are the best collard greens I've ever eaten. I served with a big skillet of cornbread. Add the cabbage at the very end and cook until wilted or to your desired taste.
Greens and cabbage instructions
- Chop cabbage into small strips.
- Soak in water cabbage and greens in sink and mix them up let sit in water.
- In LARGE pot fill a little more that halfway with water add all other ingredients (chop onion green pepper and cloves).
- Bring to a boil and cover let turn to med heat let lightly boil for 10 to 15 minutes.
- Add cabbage and greens not all at once about 1/4 of the cabbage and greens at a time wait about 15 minutes before adding more.
- Once all is in let cook for 40 minutes.
- Reduce heat.
- Enjoy.
So, green and red cabbage taste essentially the same, you might just want to pick one over the other for presentation purposes. Let us now move on to the nutritional differences. Green cabbage can be eaten raw when sliced thinly (as in coleslaw), or it can be added to stir-fries, casseroles or soups. Of course, this is the cabbage we are all familiar with when it comes to cabbage. Despite its impressive nutrient content, cabbage is often overlooked.
