Cabbage – Kitchen Secrets to Preparing Tasty Cabbage

Cabbage is similar to onions when it comes to aromas. Both plant families have a formidable group of chemical warriors with strong aromas that are released when their cells become damaged. But cabbage goes a step further than onions. Cutting or tearing cabbage leaves creates strong, pungent flavors and some potent bitter notes. This combination of bitter and pungent turns-off most people despite the many positive health benefits.

It’s true the cold, wet and darker growing conditions during Autumn and Winter are helpful in producing milder flavored cabbage. But this is often not enough to convince those who are skeptical of cabbage in the first place. Fortunately, there are plenty of things we can do in the kitchen to further offset the negative impact some may experience from these intense flavors and aromas – even making cabbage highly attractive.

Here are a few tips to try this winter in preparing leaf or head cabbage – I think you will be pleasantly surprised:

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