Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
White Cabbage vs. Green Cabbage: Is There a Difference?
White cabbage and green cabbage are essentially the same vegetable. The term “white cabbage” often refers to green cabbage that has been stored for a longer period, causing its outer leaves to lighten in color. Additionally, some varieties of green cabbage naturally have paler leaves towards the center of the head. Regardless of the name, both white and green cabbage share the same flavor profile and culinary uses.
Nutritional Powerhouse
White cabbage may be humble in appearance, but it’s a nutritional powerhouse. It’s a good source of:
- Vitamin C: A potent antioxidant that supports immune function, collagen production, and iron absorption.
- Vitamin K: Essential for blood clotting and bone health.
- Fiber: Promotes digestive health, helps regulate blood sugar levels, and contributes to feelings of fullness.
- Folate: Important for cell growth and development, especially during pregnancy.
White cabbage is also low in calories and fat, making it a healthy choice for weight management and overall well-being. Additionally, it contains compounds called glucosinolates, which have been linked to potential cancer-fighting properties.
🥗 Product Recipe (English)：
Culinary Versatility
White cabbage’s mild flavor and crisp texture lend themselves to a wide range of culinary applications. Here are some popular ways to prepare and enjoy it:
- Raw: Shredded white cabbage is a classic ingredient in coleslaw and other salads. It adds a refreshing crunch and pairs well with creamy dressings or vinaigrettes.
- Sautéed or Stir-Fried: Quickly cooking shredded or thinly sliced white cabbage in a hot pan with oil or butter brings out its natural sweetness and adds a delightful tenderness.
- Braised: Slowly cooking white cabbage in a flavorful liquid, like broth or tomato sauce, results in a tender, flavorful dish that’s perfect for fall and winter meals.
- Roasted: Roasting wedges or slices of white cabbage with olive oil, salt, and pepper creates a caramelized, savory side dish with crispy edges.
- Fermented: White cabbage is the key ingredient in sauerkraut, a traditional fermented dish known for its tangy flavor and probiotic benefits.
- Stuffed Cabbage Rolls: Large cabbage leaves can be blanched and used as wrappers for savory fillings like ground meat, rice, and vegetables.
- Soups and Stews: Add chopped white cabbage to soups and stews for extra flavor, texture, and nutrients.
Tips
Removing Tough Outer Leaves: Peel away any wilted or damaged outer leaves before using white cabbage.
Cutting Cabbage: Cut cabbage into wedges, shreds, or thin slices, depending on your recipe.
Avoiding Overcooking: White cabbage cooks quickly, so be careful not to overcook it, which can result in a mushy texture.
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
