(Any pieces that float invite mold.). Place the baking sheet in an oven preheated to 400°F. While there's always the classic corned beef and cabbage (Ree Drummond's recipe has a rich balsamic glaze you'll love), there's so much more to make than the St. Patrick's Day staple. When you've reached the flavor you want, transfer the jar to your refrigerator to stop fermentation. Remove several outer leaves from the head; rinse with water. Add quartered, cored and sliced red cabbage to the pot, stirring occasionally, until it wilts, about 5 minutes. (See our 5-Minute Healthy Sautéed Red Cabbage recipe for details on how to prepare this dish.) Heat the fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Plan to use napa cabbage within five days of bringing it home from the store or farmers' market. Pictured Recipe: Roasted Red Cabbage with Caraway Butter. Most homemade sauerkraut will last three to six months in the fridge. We think that it provides the greatest flavor and is also a method that allows for concentrated nutrient retention. 1. this link is to an external site that may or may not meet accessibility guidelines. If you want to improve your digestive health, fiber-rich cabbage is the … Serve immediately. It also has 1 gram protein, 2 grams fiber and 170 milligrams potassium. These fall in the group of cruciferous vegetables along with broccoli and cauliflower, all of which are known to protect against cancer. Related: How to Turn Cauliflower into a Juicy "Steak". When you're shopping for green or red cabbage, look for a head of cabbage that feels heavy for its size. 2. Napa cabbage can be stored in the same way, but its shelf life is shorter. The stuffed cabbage leaves gently bake in a simple tomato sauce. Green and red cabbage are often enjoyed boiled, steamed, sautéed, grilled or even roasted. Let the cabbage ferment to your preferred flavor. Here, how to cook cabbage so it's delightful and gets the perfect texture no matter how you choose to use it. At less than 25 calories per cup, there's no reason not to love cabbage. From all of the cooking methods we tried when cooking cabbage, our favorite is Healthy Sauté. © 2020 EatingWell.com is part of the Allrecipes Food Group. Add 2 parts each shredded red and green cabbage and 1 part grated carrots. Swiss and salami have had their day. More than 400 varieties of cabbage are grown today, but only a few are common enough for the typical grocery store. Start with clean hands. 3. Kale, Cabbage and Mint Salad with Peanut Dressing. Put a steamer basket inside a large saucepan or pot. EatingWell may receive compensation for some links to products and services on this website. Sprinkle cabbage with 1 teaspoon salt. Cooking meat breaks down any tough fibers and connective tissue, … 12 of 46 Caramelized Cabbage With Whole-Wheat Penne and Provolone Cabbages are particularly attractive to some pesky bugs. If you are storing cut cabbage, wrap the exposed side in plastic wrap to avoid moisture loss. Once bubbles begin to form add shredded cabbage, cover, and Healthy Sauté for 5 minutes. For more details see the Nutrient-Rich Way of Cooking cabbage below. The cabbage definitely holds … Turn off the heat and let sit for 2 more minutes before transferring to a bowl and tossing with Mediterranean Dressing. You can also add other crunchy ingredients like celery, bell pepper and green onions. Offers may be subject to change without notice. To Healthy Sauté cabbage, heat 5 TBS of broth (vegetable or chicken) or water in a stainless steel skillet. Add enough water to fill the bottom of the pan, keeping the level below the steamer basket. Using it again, cut away a thin slice off the water ( or oil and... 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India, a nation of 1.2 billion people, is the most varied market in terms of food in the world, cheers to regional differences in cultures, lifestyles and preferences. Today’s consumers select those restaurants or brands that understand them and provide them with the experience they seek. India is a price sensitive country and good bargains and promotions catch consumers’ attention. This trend is seen across consumers categories. For Indians getting valued brands for a lesser price enhances their dining experience and is a motivating factor for them to be more loyal to the restaurants or brands. With the changing habits, there is an increased preference for convenience and eating out. According to various industry experts, nuclear families and bachelors are turning towards takeout, home delivery and semi-prepared meals (ready-to-eat/ ready-to-cook meals) as these are lower cost and also time saving options. According to a recent report by Financial Express Online, this is one important reason why FMCG companies like Nestle, Parle, or PepsiCo have not changed the prices of their products like Maggi, Lay’s and Parle-G for nearly a decade now. Harish Bijoor, Founder Harish Bijoor Consultancy Inc, told Financial Express Online, “These price points become memory points as well. The consumer reaches out to these packs and to an extent has an economy story in his or her mind for sure. The moment this price point is altered, even by 50 paise, there is a jarring effect in the minds of the consumer, retailer, and indeed the entire trade channel.” The Internet economy is bringing convenience in our lives that consumers want everything at the touch of a button, which led to the emergence of food-delivery platforms in India. The online food ordering business in India has boomed in last two years with the entry of several platforms such as UberEats, Zomato, Swiggy, among others. Considering the potential in the Indian market, these platforms have been expanding foothold in India and have more than three lakh restaurants listed on them. These platforms have gained increased usage by consumers by focusing on single-serve value-meals and varied cuisines. According to RedSeer’s Foodtech Market Updates, the foodtech industry has seen an overall Gross Merchandise Value growth of close to 140 per cent in 2018, with order volumes increasing by a whopping 176 per cent on account of discounts and value deals provided by food aggregators. Keeping up with this trend in the country, a global QSR brand like Subway has introduced Chhota Sub, a 4-inch-mini submarine sandwich in four flavours for consumers who are constantly seeking value-deal options with exciting taste. Subway India in past had introduced SubWraps as a snacking product priced at Rs 49 for vegetarian options and Rs 69 for non-vegetarian options. The brand is also running ‘Sub of the Day Offer’ for its guests to have an opportunity to relish their favourite submarine sandwich at an attractive price once a week and is a popular value deal. With the rapid growth of millennials as the major consumer segment, the perception of product’s value and premiumisation has also altered. Consumers no longer consider a product premium based on just a high price tag. Globally, less than one-third (31 percent) of the consumers consider a product premium only because it is expensive. Thus, a clear demand for value-for-money is emerging amongst the younger consumers.