Tips for choosing and cooking cabbage soup

Cabbage is a highly regarded and popular vegetable among housewives, thanks to its numerous health benefits. However, selecting and preparing cabbage requires some skill and knowledge.

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With all the amazing health benefits that it brings, both green and white cabbage soups are always trusted by housewives. However, choosing and processing them also requires tricks.
Choosing to buy. Green and white cabbages do not grow abundantly in the same season. The best season for green cabbage is from late July to late October, while white cabbage is mainly harvested from mid-December to mid-April. Therefore, when buying, you should choose the right season to get the best cabbages.
The first sign to identify fresh and delicious cabbages is the color. The whiter the white cabbage, the better it is, and the same goes for green cabbage. In addition, when touching the cabbage, make sure they are still firm and solid.
Storage. The best way to store cabbage is to put it in a pre-punched mesh bag, then put it in the refrigerator’s cool compartment. This method can keep the cabbage fresh for a few days.
Processing. Whether you fry, stir-fry, steam, or boil, you always have to cut the cabbage into evenly sized pieces to ensure they cook evenly. Only take the upper part of the cabbage and discard the hard stem at the bottom. Since cabbage has small crevices, when washing, it must be thoroughly washed under a strong water stream to remove any dirt stuck in those crevices.
The best cooking method to preserve the shape of white cabbage is steaming, but be careful not to steam it too well because when overcooked, white cabbage will have an unpleasant taste.
As for green cabbage, the most suitable cooking method is stir-frying because of its crisp and crunchy texture. In addition, green cabbage is also great when stir-fried with garlic. Before turning off the stove, to make the dish more appealing, you can add a few drops of sesame oil and stir evenly.

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