How to choose cabbage
It is important to buy a fresh and possibly seasonal cabbage
Cabbages are very versatile in the kitchen, as they can be used to prepare both appetising first courses and tasty side dishes.
They can be eaten as they are, steamed or simply boiled and then seasoned with just a drizzle of oil and salt, or used for more refined preparations such as creams. There are as many recipes as there are types and varieties of cabbage, from the best-known to the lesser-known, from Italian to foreign varieties. To prepare a tasty and healthy cabbage dish, it is important to buy a fresh and possibly seasonal vegetable.
White, purple or violet cabbage
It is important that the white, purple or violet cabbage is firm with white, unblemished florets, tightly closed. The surface must be rather even, not grainy, and there must be no green shoots between the head tops. The leaves at the base must be rather hard and break when bent. This variety of cabbage is easy to find on market stalls in autumn and winter, but also all year round.
Shaped like a palm tree, its leaves have a light-coloured, thick, hard central rib, are long, dark green with blue hues and have a curled, 'blistered' surface. When the kale is fresh, the
leaves are thick, leathery and completely green; if you see yellowed spots or edges, it means that the vegetable is no longer fresh. This variety of cabbage is wintery and the tastiest is the one that has caught the first frost of the season.
It is shaped like a ball, should be chosen firm and tightly closed, heavy and with bright green leaves.
When fresh, it is heavy and the inner leaves should be firm and tightly closed, while the outer leaves can spread as desired. They must still be firm and not shrivelled.