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Cabbage And Cauliflower

Updated on February 11, 2016

CABBAGE (Patta Gobhi)

Even though not so green in color, cabbage is a leafy vegetable too. It is loaded with nutrients but over cooking may take them away so ensure to cook it slightly until tender. Vitamins and minerals such as vitamin C, potassium, fiber are preserved in cabbage. It has the fewest calories and the least amount of fats.

Cabbage has a lot of varieties, but the ones which can be easily found in Indian markets are red cabbage and green cabbage. Both the versions are very effectively used in making a number of dishes.

Not many enjoy the taste of this veggie but it goes very well along with salads, burgers, sandwiches and Chinese cuisine.

CAULIFLOWER (Bandh Gobhi/Phool Gobhi)

You can have it raw, add to salads and, of course, use it in cooking. You can even substitute seasoned cauliflower for a healthier version of mashed potatoes.

  • Cauliflower has anti-inflammatory properties.

  • It provides cardiovascular support.

  • Good for the digestive system.

  • Fights certain types of cancers.

Which one do you like more?

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Tastes delicious when cooked along with potatoes and green peas. Some even add tofu for variation. Cauliflower florets can be used in garnishing and preparing a variety of mouth watering delicacies.

Some of the well-known preparations made out of cauliflower include Aloo Gobhi, Mutter Gobhi, Gobhi Manchurian, Gobhi Ke Parothe. Cauliflower is a vital ingredient when it comes to Veg Pulao/Biryani and Pav Bhaji.

Cleaning vegetables before cooking them is equally important in order to get rid of any worms and maintain hygiene. Make sure to blanch the above-mentioned vegetables with salt water to restore nutrients and kill bacteria and germs.

How To Wash?

  • Rinse the vegetables under running water to get rid of pesticides, dirt and traces of mud. You may even rub the vegetables gently to make the process even more effective.

  • Remove the thick portions of the vegetable. Cut it in whatever shape you prefer.

  • Boil some water in a vessel. Add half a teaspoon of salt to it.

  • Once the water is warm enough add the vegetable florets to it.

  • Let it settle for about 5 minutes after which you can drain the vegetables and take them for use.

This process entirely cleans the vegetables without changing it's texture, color or flavor.

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