WHITE KOHE Hearty recipes from roulades to Coleslaw


White cabbage recipes fit perfectly into the winter. What's good in white cabbage, how it tastes best - and recipes from cabbage rolls to Coleslaw.

When is white cabbage in season?
White cabbage (also known as Weißkraut, Kappes, or Kabis depending on location) is available all year, but white cabbage recipes, which are generally robust, are especially popular in the winter. Early white cabbage is harvested in May and June, while the other types are harvested in September, October, and November. Imports play a little significance in the USA economy.

What do I have to consider when buying white cabbage?
The heads should be firmly closed and have no eating or beating spots. Remove withered outer leaves easily.

How is white cabbage stored?
In a cool place (in the refrigerator or cellar) a white cabbage head will keep for about two weeks.

What are the nutritional values of white cabbage?
White cabbage has the highest vitamin C level of all cabbages, at roughly 20 milligrams. White cabbage, like all forms of cabbage, includes ascorbic, a vitamin C precursor that is only transformed to vitamin C after heating. In most cases, some of this vitamin is lost during the cooking process. Calcium, potassium, phosphorus, magnesium, sodium, iron, and iodine are all found in white cabbage. In addition, cabbage provides provitamin A, B vitamins, and dietary fiber.

For which recipes is white cabbage used?
Sauerkraut is made in large quantities in an industrial setting. White cabbage is commonly used in stews, casseroles, and cooked as a vegetable garnish in your own kitchen. Cabbage rolls are a traditional USA dish. Blanched big cabbage leaves are stuffed with seasoned minced pork, folded up, lightly fried, then cooked.

How is white cabbage prepared?
White cabbage can be eaten raw or cooked. Because of the outer leaves, the head is "cleanly packed" - once the outer leaves have been removed, the cabbage head does not need to be rinsed.

  • To cut the large head into small pieces, first quarter the cabbage with a large long knife.
  • Cut the stem out of the cabbage quarters in a wedge shape. The stalk is very hard and is not eaten.
  • For braising or salads, cut the cabbage quarters crosswise into narrow long strips.
  • The cabbage strips become particularly fine when the cabbage quarters are finely grated on a vegetable grater. This is especially important if the cabbage is to be eaten raw as a salad.
  • For white cabbage salad, mash the finely cut cabbage and some salt with a meat tenderizer or a large filled tin (clean the tin well beforehand). This will partially shatter the firm leaf structure and the cabbage becomes "friable".

There are also salad recipes in which the cabbage is boiled in salted water for a few minutes, which makes it more tender and increases the vitamin C content.

Tips for white cabbage recipes
Because the ascorbic acid in white cabbage is converted to vitamin C when cooked, it becomes even healthier. As a result, cabbage is frequently used in stews and stews. The cabbage becomes significantly sweeter after it has been stewed. White cabbage has a significant flatulent impact, therefore if you have stomach or intestinal problems, you should avoid eating too much of it.
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