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The world of cooking has many legends, rumors and myths. We are trying to gather all the facts and present them to you.
After trimming outer wrapper leaves, cabbage heads should be a color typical of the cultivar (green, red, or pale yellow-green), firm, heavy for the size and free of insect, decay, seed stalk development and other defects. Leaves should be crisp and turgid. For round cabbages, grades are U.S. no. 1 and U.S. commercial.
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