CABBAGE SCALLOP

Dehydrated Vegetables
	CABBAGE SCALLOP Name in Spanish: Repollo en escamas Name in latin: Brassica oleracea zoom

ASPECT AND DESCRIPTION It is originating of Asia occidental and Europe. Perennial plant that is cultivated as annual. The leaves are even smooth and colored light green in the white cabbage, reddish or purples in the red cabbage and dark green and rogues in the curl cabbage. The leaves are covered partially making up forms in the center a ¨head¨ compress that is the eatable party. This vegetable contains important quantities of C vitamin and sulfurs organic; this last is the cause of that generally disagreeable smell that is liberated to the environment during the process of cooking.
HISTORY The man consummates the cabbages to sane their harms since a lot of time. The Greeks attributed to it the virtue of increasing the milk of the mother in the raising of their babies. Also was consummated for the Romans as antidote against the drunkenness. Cato preconized that if the Romans had been able to be without medics during more than six centuries, the merit must be attributed to the use of the cabbages. Laguma mentioned that between the grapevine and the cabbage has a so large hate that if they are very together in the sowable the grapevines doesn't bear fruit. Dioscecis mentions its numerous medicinal properties.
CULINARY USE The principal use of dehydrated cabbage is like an ingredient more in a vegetable soup being able to be also used to accompany red meats along with other vegetables. When it is rehydrated and cooked with vinegar can accompany typical German foods with hot dogs.