Recipe: Delicious Greens and cabbage

Greens and cabbage. Green Cabbage - The king of cabbages and our old friend! The wide fan-like leaves are pale green in color and with a slightly rubbery texture when raw. Pick heads that are tight and feel heavy for their size.

There's a lot more than meets the eye when it comes to the differences between red cabbage and green cabbage. In this video, I explain everything between. Both green and red cabbages are jam-packed with a boatload of nutritional benefits, and incorporating a few servings a week may help prevent cancer, diabetes, heart disease and other chronic conditions. You can have Greens and cabbage using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Greens and cabbage

1. You need 1 bag of fresh greens not canned.
2. It's 1 head of cabbage.
3. Prepare 1 pack of bacon.
4. It's of Ham hock.
5. Prepare of Salt.
6. Prepare of Pepper.
7. It's of Hot crushed peppers.
8. It's Stick of butter.
9. It's of Garlic cloves 4.
10. Prepare 6 of chicken bouillon cubes.
11. It's 1 of onion.
12. You need 1 of green pepper.
13. It's of Italian seasoning.
14. You need of Hot sauce.

Both types of cabbage contain vitamin A in the form of the carotenoids beta-carotene, lutein and zeaxanthin. So, green and red cabbage taste essentially the same, you might just want to pick one over the other for presentation purposes. Let us now move on to the nutritional differences. Furthermore, it has the lowest contents of total proteins, total lipids.

Greens and cabbage instructions

1. Chop cabbage into small strips.
2. Soak in water cabbage and greens in sink and mix them up let sit in water.
3. In LARGE pot fill a little more that halfway with water add all other ingredients (chop onion green pepper and cloves).
4. Bring to a boil and cover let turn to med heat let lightly boil for 10 to 15 minutes.
5. Add cabbage and greens not all at once about 1/4 of the cabbage and greens at a time wait about 15 minutes before adding more.
6. Once all is in let cook for 40 minutes.
7. Reduce heat.
8. Enjoy.

Corned beef and green cabbage, friends since forever. Green cabbage is good for just about everything. You can slice it for vinegar-y or mayonnaise-y slaw, braise it alongside hefty meats. Green cabbage ranges from pale to dark green, red cabbage looks purple or crimson-red with Both green and red cabbage have leaves with a smooth texture while savoy and Napa are more ruffled. Despite its impressive nutrient content, cabbage is often overlooked.

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