3. Cleaning Your Cabbage
When farmers harvest their crops, they typically run them through a rinsing cycle to remove the excess soil and pesticides from the surface of the vegetables. Given that cabbages come wrapped tightly in their leaves, there’s little chance of the dirt ending up inside.
However, we still recommend that you strip away the first few layers of leaves and rinse the cabbage probably. Often, after removing the first few layers, you’ll be able to detect any further contamination of the cabbage by insects, such as worms – can you imagine the drama of serving your guest stuffed cabbages full of worms you missed while cleaning?
After you’ve finished rinsing, place the cabbage in a bowl of water, add a tablespoon of table salt, and let it soak for 15-minutes before rinsing clean. This technique draws out any unseen worms or insects that you may not have seen when cleaning. Remember to wash and clean the cabbage right before you cook it to preserve the Vitamin C in the vegetable.