Cabbage Salad

Product Description
Introduction :
Cabbage leaves often have a delicate, powdery, waxy coating
called bloom. Occasionally sharpen or bitter the taste of
the cabbage due to glucosinolates. Cabbages are also a good
source of riboflavin.
The only part of the plant that is normally eaten is the
leafy head; more precisely, the spherical cluster of immature
leaves, excluding the partially unfolded outer leaves.
Cabbage is used in a variety of dishes for its naturally
spicy flavor. The so-called "cabbage head" is widely consumed
raw, cooked, or preserved in a great variety of dishes. It is
the principal ingredient in coleslaw.
Cabbage is often added to soups or stews. Boiling tenderizes
the leaves and releases sugars, which leads to the
characteristic "cabbage" aroma. Boiled cabbage has
become stigmatized because of its strong cooking scent.
and the fact that it causes flatulence. Moreover, boiling
reduces the cabbage's anticancer properties. It is often
prepared and served with boiled meat and other vegetables as
part of a boiled dinner.