How can I choose the best cabbage attachment?

The best side dish is the one that acts as a supplement to food serving as a main course. Cabbage is a versatile vegetable that can have a strong and unique taste that does not have to complement all meals. Classic combinations, such as cabbage and beef, often include cooking cabbage with meat to make flavors and greens very soft. Other preparations such as Cole Slaw are often consumed with grilled food. The more clear side dish for Asian recipes would be kimchi .

The popular type of cabbage attachment involves marinating cabbage, so it starts a sharp taste. This side dish have a clean, fresh taste, because cabbage is usually raw and the whole mixture is often chilled. Cole Slaw is a classic example of this style of attachment. This could be the best choice for severely spicy foods, especially grilling or meat with sweet glaze, because the acidity of the marinade cuts the pusty. Mring fresh cabbage can also add texture to the main course.

pickled or fermented cabbage is another common way to prepare the cabbage attachment. Examples of this type of attachments are cabbage and kimchi. Both include the insertion of cabbage into the liquid and allowing it to age for a certain time to develop the taste. Smocraut has a very cake taste, which is usually paired with boiled sausages or brautwurst. Kimchi can be a good choice for salty Asian pork preparation, as a strong fermented taste can help to align spicy meat, although the power of the taste of cabbage can be eased by cooking kimchi with meat.

In many countries, cabbage is boiled in water to make it gentle or mix its taste with some other ingredients. Some recipes require cabbage will be placed in water, sometimes with potatoes, sometimes with a piece of meat as a meat. This makes the cabbage wet and soft, and at the same time allows it to absorb some of the flavors of what is cooked. This preparation can be good for food that is cooked long and slow in the oven, jAKO is roast.

One final type of cabbage attachment involves frying cabbage, which is usually cut or cut into strips. This style of the attachment begins with a little fat, such as butter, margarine or bacon, and then adds cabbage. Cabbage can be cooked at a high temperature for a few seconds or slowly over time to make it tender. Some recipes for cabbage attachments require vegetables to stop cooking while still fresh. When flavored to taste, this side dish becomes very versatile and can be a good choice to serve with almost any type of meat, especially baked chicken; It can also be a unique addition to fresh salad.