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. Both types of cabbage contain vitamin A in the form of the carotenoids beta-carotene, lutein and zeaxanthin.
Both green and red cabbages are jam-packed with a boatload of nutritional benefits, and incorporating a few servings a week may help prevent cancer, diabetes, heart disease and other chronic conditions. 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. You can have Greens and cabbage using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Greens and cabbage
- Prepare 1 bag of fresh greens not canned.
- It's 1 head of cabbage.
- You need 1 pack of bacon.
- It's of Ham hock.
- You need of Salt.
- Prepare of Pepper.
- Prepare of Hot crushed peppers.
- You need Stick of butter.
- Prepare of Garlic cloves 4.
- It's 6 of chicken bouillon cubes.
- Prepare 1 of onion.
- Prepare 1 of green pepper.
- Prepare of Italian seasoning.
- Prepare of Hot sauce.
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. Green cabbage has numerous pale green leaves that are thick and broad with prominent veins and a slightly waxy finish.
Greens and cabbage step by step
- 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.
It is often showcased in coleslaws, braising greens and salad mixes. 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. Cabbage and leafy greens, including turnip, mustard, kale and collard, have a long history of production in Georgia. Green cabbage is a general description of a group of vegetables with soft, leafy green leaves.