How to cook borscht with beets. Red borscht: secrets of the right color. How to cook red borscht with beets and cabbage

There are as many correct recipes for red borscht as there are housewives who undertake to prepare it. There are especially many Ukrainian and Polish options. Borscht is prepared with kvass, with meat, fish, mushrooms, beans, turnips, apples, and dumplings in the form of tiny dumplings. But most of the technological secrets are associated with the main ingredient - beets.

Why does borscht lose its red color?

Borscht with beets should be red. Everyone who sits down at the table knows this. But anyone who has ever tried to cook it knows how quickly an almost finished soup becomes brown and unappetizing.

The color of beets, and therefore borscht, is given by the unique phytonutrient betacyanin.

It is quite rare in nature, only in rhubarb, several types of cacti and flowers. His beneficial features simply off the charts, the main actions are antioxidant and anti-inflammatory. Unfortunately, this flavonoid is very unstable; it is easily oxidized and dissolves in water.

Therefore, once in the pan, the beets generously share their blush with all the products and with the broth. But, at the finish line, just before it’s ready, it itself becomes like boiled cabbage, without color or taste, and the broth loses its color in a matter of minutes. The air bubbles that form in the actively boiling broth instantly destroy betacyanin.

Although the taste of borscht does not change, the dish loses its attractiveness and some of its beneficial properties.

How to make borscht red

Beets are a stubborn root vegetable. It takes longer to cook than all other ingredients, so it is often added to the pan first. This is a fatal mistake of an inexperienced housewife.

Another mistake is boiling borscht for a long time so that all the vegetables are boiled until soft.

To preserve betacyanin, you will have to cook the beets separately, do not let them boil and add them to the borscht last. For additional guarantee, the environment into which the beets will fall, that is, the broth, must be acidified.

Following these principles, housewives and professional chefs choose suitable technological solutions. The properties of beets were also taken into account in primordial, ancient recipes.

• One of the first tricks is to supplement the broth with beet kvass 1:1. Kvass will add piquancy, sourness and sweetness to the taste at the same time, while preserving the color of the beets. This ancient technique can be used in a modern kitchen. Beets, drenched cold water, kept in a warm room for eight days. Thanks to the work of the sugars it contains and the yeast floating in the air, the process does not require intervention. In the old days, borscht was prepared almost every day and kvass was constantly updated. A modern housewife can freeze it in portioned bags and, as needed, add it to the broth during cooking or to ready-made borscht along with beets.
• An acidic environment can be created by using pickled beets or sauerkraut. In winter, this technique is very popular. The preparations are first slightly stewed or fried to make the vegetables softer.
• You can acidify the broth with vinegar or lemon juice.
• Mild acid is contained in tomatoes; they are added in pureed form to the dishes where beets are prepared.

To make the beets soft and edible, suitable for adding to ready-made borscht,:

• cut into strips and simmer in a small amount of water, not allowing it to boil;
• sauté separately or together with other vegetables;
• bake in the oven whole, cut and add to soup before cooking;
• they are boiled separately, whole, in their uniform or without, and grated into the soup so that it gives off its color.

Often beets are divided into two parts: one is boiled in borscht, the other is cooked separately and added before cooking. Adding no large quantity Adding sugar to stewed or sautéed beets, or directly into the broth also helps preserve color.

Classic red borscht with beets and cabbage

How to cook red borscht using technological tricks and get a 100% successful result? First of all, you need to maintain a sense of proportion and often taste the broth for salt, sugar and acid content.

Ingredients:

• rich meat broth;
• beet;
• cabbage;
• potato;
• carrot;
• tomato paste;
• garlic;
• vinegar;
• sugar;
• salt;
• mixture of peppers and Bay leaf taste.

Beets are an important ingredient, but not the main one. The number of vegetables should be approximately the same. Excess beets can spoil the taste of the dish.

1. Pre-prepare the borscht dressing: saute the carrots, onions and beets. Add salt and sugar to taste. Season with tomato paste and remove from heat.
2. Add chopped cabbage to the broth. After 5 - 7 minutes - potatoes.
3. When the vegetables are ready, pour in a couple of tablespoons of vinegar. It is better to use wine or apple instead of alcohol.
4. Pour in the dressing, add crushed garlic, pepper and bay leaf.
5. Immediately remove from heat and leave to steep for 15 - 20 minutes.
6. Borscht, like all soups with cabbage, tastes better the next day. Important point: You need to heat it in small portions, avoiding boiling. Otherwise, the color obtained with such difficulty will disappear along with the first bubbles.

Cooking in Ukrainian

Real Ukrainian borscht is akin to a work of art. The three pillars on which it is based are juicy beetroot, rich broth and lard.

Other ingredients:

• cabbage;
• potato;
• beans;
• tomatoes;
• carrot;
• garlic;
• salt;
• sugar;
• pepper.

The most successful borscht comes from summer time when the garden is full fresh vegetables and greenery.

1. Beets are prepared separately - stewed, fried or baked. Author's options are possible here.
2. The tomatoes need to be scalded and turned into puree. Be sure to remove the skin. Pour tomato puree into beets. Add salt and sugar.
3. Stew carrots and onions together. If desired, you can add bell pepper.
4. Young milk beans do not require soaking, but they take longer to cook than other vegetables.
5. You can add one whole potato. When it is boiled, it is mashed into a puree and returned to the broth - this will make it thicker and denser.
6. When the beans, cabbage and potatoes are cooked in the broth, add the sauteed sauce to the borscht, pour in beet kvass or vinegar and only then add the beets.
7. The borscht is immediately removed from the heat.
8. Garlic and lard are converted into a homogeneous puree using a blender. Previously, this dressing was carefully pounded in a mortar. It can be spread on bread and served separately. However, borscht requires a final touch - a couple of spoons of lard with garlic should slowly melt in the pan, combining and softening all the flavors. After half an hour, the borscht can be seasoned with herbs, sour cream and served with traditional donuts.

Delicious first course with beef

It is best to cook red borscht in beef broth with sugar bone.

The broth will not be very greasy, but strong and flavorful. This is exactly the character of borscht.

Ingredients:

• beef on the bone, such as ribs;
• beets and other vegetables to taste;
• salt, sugar, wine vinegar;
• garlic.

Beef broth will require special spices– lovage, tarragon and thyme.

1. Beef broth for borscht is cooked according to all the rules: the meat is loaded into cold water, and the foam that rises during boiling must be removed. The broth simmers slowly for about 2 - 2.5 hours; it should not boil. The finished broth must be strained so that there are no small bones left in it. Chop the meat and return to the pan.
2. Separately prepare borscht dressing from beets, carrots and onions. Be sure to taste it for salt and sugar before adding it to the borscht.
3. Boil cabbage and potatoes until tender. Once the broth is acidified with vinegar, nothing will boil in it.
4. Before cooking, add the dressing to the borscht. Taste the broth again, if necessary, at this stage the taste can be adjusted.
5. Season with garlic and herbs. Remove the pan from the stove.

Red borscht with chicken broth

On chicken broth You can cook light, almost dietary borscht.

Ingredients:

• chicken;
• beets and other vegetables;
• salt, sugar, lemon;
• garlic.

From herbs to tender chicken meat Basil, marjoram and oregano are suitable.

1. Broiler chicken is not cooked more than an hour, making sure to remove the foam. The laying hen will have to be cooked for 2 - 3 hours, but it will give off more flavor and nutrients without turning into a rag. It is usually recommended to strain the broth. Salt it before cooking and be sure to taste it. All the salt can be added to the borscht dressing, but the broth should not be salted at all.
2. Add cabbage and potatoes to the meat in the pan. To reduce the calorie content of the dish, you can omit the potatoes or replace them with young turnips, as the Lithuanians and Ukrainians do.
3. Separately cook the beets, season them with salt and sugar. You don’t need to add tomatoes to this version of borscht.
4. Sauté carrots and onions.
5. Acidify the broth with lemon juice.
6. Add borscht dressing.
7. Add chopped garlic and herbs.
8. Leave the soup to steam under the lid, removing from heat.

1. Cut the beets into strips and simmer in a small amount of water until soft. Before ready, add salt, sugar, tomato puree.
2. Saute carrots, colored peppers and onions, avoiding the formation of a crust.
3. Place beans, cabbage and potatoes into the pan. Beans take longer to cook, so vegetables are added at short intervals.
4. When all the vegetables are cooked, add the sauté and acidify the broth.
5. Transfer the beets to the pan and remove from the heat.
6. Season with garlic and herbs. Let rest covered for a quarter of an hour.

How to make red cold borscht

The summer version is prepared extremely quickly, pleases with a low amount of calories and a fresh taste.

Ingredients:

• beet;
• potatoes (for those who are not on a diet);
• eggs;
• fresh cucumbers;
• fresh herbs;
• lemon juice;
• sugar;
• salt;
• sour cream.

Separately prepare beetroot broth and dressing from cucumbers and herbs. To make the dish more satisfying, you can cut lean boiled meat, sausage, and fish.

1. For the decoction, cut the beets into strips or grate them.
2. Season boiling water with salt, sugar and lemon juice to taste. Carefully lay out the beets. Depending on the cut, simmer it without boiling for 5 to 20 minutes. Cool and chill in the refrigerator.
3. Boil potatoes and eggs separately. Cool and peel. Cut into small pieces or large slices. In Lithuania, hot boiled potatoes with herbs are served separately with cold borscht.
4. Chop cucumbers and greens and place on plates.
5. Pour beet broth and season with sour cream.

Borscht with beets turns out to have a very beautiful color and an unusual spicy taste. If you have never prepared such a dish, be sure to try it - your family will surely like it. Serve any borscht with sour cream and chopped herbs.

How to cook traditional borscht with beets

First of all, cook the beef ribs broth. For 3 liters of water you will need 800 g. When cooking, add one onion and one medium carrot. When the broth is cooked, remove the meat and vegetables. Now start preparing the borscht.

• Cut 500 g potatoes into cubes. Chop 2 medium carrots and 1 medium beet into strips. Cut 2 onions into small cubes. Grate 50 g of celery root on a coarse grater. Chop 400 g cabbage.
• Place half the onions, carrots, beets and celery into the boiling broth. Cook everything together for 10 minutes.
• While the vegetables are cooking, heat 30 ml of vegetable oil and 30 g of rendered pork fat in a large frying pan. Place the remaining onions, carrots and celery into the boiling oil and stir. Place the beets in the same pan, but do not mix them with other vegetables. Pour lemon juice or vinegar over the beets - 0.5 tsp. When the vegetables soften, pour 2 cups of tomato juice into them. Season the roast with salt and pepper. Add a couple of bay leaves. Leave the roast on low heat for 15 minutes - let it simmer.
• Place prepared potatoes into the broth with boiled onions, beets, carrots and celery, and after 5-7 minutes add cabbage. Cook the dish until almost full readiness potatoes.
• When the potatoes and cabbage become soft, pour the tomato sauce into the dish. Simmer the borscht for another 15 minutes. During this time, salt and pepper it to taste. Also add a little sugar and citric acid to taste. Do not overdo it with the last two ingredients - add literally a tiny pinch at a time and constantly stir the dish.
• When serving, place a piece of boiled meat that you removed from the broth into each plate.

How to cook Poltava borscht with beets

For this borscht you will need the same products as in the previous recipe, but without celery root. It is better to cook the broth from domestic chicken, goose or duck. The cooking technology for this dish is very different from the previous one.

• Cook the broth. Remove the meat from the bones and cut into cubes. Set it aside.
• Wash the beets under running water - use a brush. Using a sharp knife, peel the beets and place them in a saucepan. Pour 100 ml of peel cold water and pour in 1 tbsp. vinegar. Place the saucepan on low heat and simmer for 5-7 minutes. Remove the saucepan from the heat.
• In the first frying pan, prepare the frying: oil, fat, onion, carrots, tomato juice, salt, pepper, bay leaf.
• Place grated beets on a second frying pan (without oil). Pour lemon juice or vinegar (0.5 tbsp) over it and simmer until soft.
• Add potatoes and cabbage to the broth and cook until the vegetables are soft.
• When the vegetables become soft, add tomato frying, stewed beets and pour in the beet broth. At this time, add 1 fresh Bell pepper, finely chopped. Cook the borscht for another 10 minutes. Taste for salt, pepper, sugar and acid. If necessary, add.
• 5 minutes before cooking, add meat to the borscht.

How to cook lean borscht with beets

Even an inexperienced housewife can prepare this borscht. There is no need to prepare a separate roast for it and the dish does not need to be cooked for a long time.

First prepare the vegetables:

• Shred 1 small fork of cabbage.
• Chop 1 medium onion.
• Grate 1 medium carrot.
• Chop 1 medium beet finely and pour a tablespoon of lemon juice over it.
• Chop 1 root each of parsley and celery.
• Cut 5 medium potatoes into cubes.

Now start preparing the borscht:

• Place all vegetables, except beets, in a three-liter saucepan.
• Pour boiling water over them - there should be 2/3 of it in the pan.
• Bring the contents to a boil.
• Place 3 tablespoons in a saucepan tomato paste– stir. Cook for 5 minutes.
• Add the beets to the pan and bring to a boil again.
• Remove the pan from the heat and add salt, pepper and sugar to taste to the borscht. If there is little acid, then pour in a little wine vinegar.
• Wrap the hot pan first in newspapers and then in an old blanket.
• Let the borscht steep for 30 minutes.

To make any borscht tasty, cook it over very low heat. This also applies to stewing vegetables. With such slow cooking, all the vegetables will be ready at the same time, and the borscht will delight you with a harmonious taste.

Borsch! There is so much in this word... This dish is the dream of every man and the advantage of every woman. Each housewife has her own trump cards in preparing this soup. Its quality depends on many factors, including the choice of ingredients.

To make borscht rich, bright and tasty, you need to know certain subtleties and life hacks. Here we will get acquainted with the main ones.

How to cook red borscht so that the beets do not lose color. Nuances

This question may seem strange to some. Red beets - red borscht. Everything seems to be obvious. However, if you add vegetables to the soup incorrectly, the beets may lose color and the dish will not look very appetizing.

What should I do? After all, in theory, beets take longer to cook than all other vegetables and should go into the pan first?!

The answer is simple. Beets should not be added to the broth. It should be stewed in a frying pan along with carrots and onions. To fix the color, be sure to add a little vinegar or citric acid.

Meat broth for borscht should be rich. Therefore, you need to cook it on the bone for at least 2 hours. Next add potatoes and cabbage. Once the vegetables are cooked, the final step is to add the beetroot dressing. Cook the beets in the soup after adding them for no more than 5 minutes.

But there’s no need to rush here either. After removing from heat, the soup should sit for at least an hour. This way the beets will add color and flavor to the other ingredients.

So, we conclude:

1. Beets need to be cooked separately in the form of borscht dressing, without adding a large amount of water;
2. There you must add a tablespoon of vinegar or citric acid;
3. After placing it in the soup, remove from heat for 5 minutes.

By adding finely chopped tomato to the beetroot dressing, you will get an even richer color and aroma!

Borscht with fresh cabbage and beets according to the classic recipe (recipe 1)

This recipe is the most popular among experienced housewives. For beginners, we will look at it step by step.

Ingredients for 3 liters of water:

1. Beef on the bone 1kg
2. Fresh cabbage 500g
3. 4-5 potatoes
4. 1 carrot
5. 1 onion
6. 2 tbsp tomato paste
7. 2 cloves garlic
8. spices for borscht
9. 2 tbsp vinegar

Rinse the meat and place in a saucepan. Cook over low heat after boiling for an hour.

The readiness of beef is determined by the degree to which the meat separates from the bone.

While the broth is preparing, let's prepare the vegetables. Shred the cabbage using a vegetable slicer or knife. Cut the peeled potatoes into cubes. Peel the beets and carrots and cut into strips. Finely chop the onion.

Once the meat is cooked, you need to remove it and separate it from the bone. Then cut it into pieces.

To make the broth clear, skim off the foam that arises during the cooking process more often!

Add the chopped meat to the boiling broth.

Cabbage goes there too.

...and potatoes.

We send the beets with the addition of tomato paste to simmer in a frying pan hot with oil. After 10 minutes, add vinegar and wait a couple more minutes. Then remove from heat.

We also sauté carrots and onions until golden brown.

Add onions, carrots and beets to the soup.

Garlic is an important part of borscht! We add it, after chopping it with a knife, at the very end of cooking. It gives borscht that unique aroma and taste!

Remove the pan from the heat, let the borscht “rest” for 30 minutes and proceed to tasting with sour cream and herbs. Bon appetit!

How to cook Ukrainian borscht with sauerkraut and meat (recipe 2)

Borscht is a multinational dish. Many countries are fighting for the title of homeland of this soup. However, it is Ukrainian borscht that is most famous throughout the world. What's special about it? Try it!

To prepare we will need:

1. 2 small or one medium beets
2. 1 carrot
3. 6 medium potatoes
4. 300g sauerkraut
5. 1 large onion 4 cloves garlic
6. 1kg beef on the bone
7. 1 tbsp granulated sugar
8. 1 tbsp apple cider vinegar
9. salt, pepper, seasonings to taste.

Wash the meat and let it cook over low heat after boiling for 1-1.5 hours. Salt the broth. Don't forget to remove the foam using a slotted spoon. While the meat is cooking, prepare the vegetables. Peel the potatoes and chop into cubes.

Finely chop the onion, cut the beets and carrots into strips.

The onion is sent first for sautéing. Fry it until golden brown. Next, carrots are sent there, followed by beets.

Once the meat is ready, remove it and separate it from the bone. Crush with a fork. Now we put the meat back into the broth. Next will be sauerkraut and potatoes.

After 20 minutes, add vegetable dressing, spices to the borscht and simmer for 3-5 minutes.

Ready borscht should sit for about an hour! Bon appetit!

Despite the many varieties of this dish, the existence of many nuances and little secrets based on the experience of each housewife, the basic rules for its preparation remain unchanged:

1. Vegetables are pre-washed and chopped.
2. The broth is made from any meat: pork, veal, lamb, chicken, but beef is considered the most suitable. The main thing is that it is rich, so it is put on the fire for 2 and a half hours. Lenten borscht is prepared in mushroom or vegetable broth. To ensure that the color of the main ingredient - beets - does not change, when stewing, add your choice: lemon juice, a little citric acid, a little vinegar.
3. Potatoes are added to the prepared broth, after a quarter of an hour - cabbage, beets, and frying.
4. The beets are subjected different types processing:

• rub and stew;
• dipped into the broth immediately after slicing;
• baked;
• boil without peeling.

» Borscht with potatoes

After all, eating really healthy and the right food quite difficult, there are pitfalls everywhere. Absolutely all people need to eat right for the normal functioning of the body. In order to eat properly, you need to study a lot of scientific material.

Eat right and you will be energetic, healthy and cheerful! There are a great many recipes for borscht, but they are all united by an unchanging sweet and sour taste, bright red color, and the presence of beets and tomatoes.

Many people cook borscht with mushroom or bone broth; you can also cook soup with vegetable broth. Once the potatoes are half cooked, add the cabbage to the broth. Add sweet pepper cut into strips to the borscht - this will make your soup even more healthy and fortified.

Borscht includes such sections as required ingredients, necessary equipment, method of processing products, heat treatment and serving to the table. It is these points that we will adhere to in the description of the following recipes.

We make it delicious and with beets

Many housewives are accustomed to the fact that borscht should be made exclusively from sauerkraut. But when young heads of this vegetable ripen in the beds, it is quite difficult to resist using them as an additional ingredient.

That is why in this article we decided to tell you how to quickly prepare borscht with fresh cabbage and beets. For this we need:

• beef on the bone - approximately 650 g;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• citric acid - 1/5 dessert spoon;
• medium carrot - 2 pcs.;

Required inventory

To prepare borscht with fresh cabbage and beets as quickly as possible, you should take care of the necessary equipment in advance:

• large saucepan;
• ladle;
• cutting board;
• sharp knife;
• grater.

Processing ingredients for making red soup

How to cook delicious homemade borscht, the photo of which is presented in this article? First, process all the ingredients. Beef on the bone is thoroughly washed and all hard veins and films are removed. Then they begin to prepare fresh vegetables. They are cleaned of peel, husk and surface leaves. After this, they begin to grind the products. Carrots and fresh beets are grated on a large grater, cabbage is chopped into thin strips, and potatoes and onions are cut into cubes. They also rinse the greens separately and simply chop them with a knife.

Stovetop cooking process

How to cook For this you need to use a large saucepan. Beef on the bone is placed in it and filled with water. Then the dishes are placed on strong fire and bring the water to a boil. After removing the foam from the surface of the broth, salt it, cover with a lid and cook for about 90 minutes. During this time, the meat should become soft and tender.

After the beef is cooked, remove it and cool. Then the pulp is separated from the bones and cut into large cubes. As for the broth, beets, cabbage and bay leaves are placed in it. These ingredients are boiled for 25 minutes, after which carrots, potatoes and onions are added.

Add additional salt and pepper to the products, mix them thoroughly, cover with a lid and cook for another 25 minutes. During this time, all vegetables should become as soft as possible.

Final stage

At the very end of cooking the dish, citric acid, fresh herbs and previously shredded meat are added to it. After mixing the ingredients, bring the broth to a boil again and cook for about five minutes. Then remove the covered pan from the stove and leave it aside for ¼ hour.

How to serve red soup at the dinner table?

Now you know how to prepare homemade borscht. After it sits under the lid, it is poured into plates. Moreover, not only red and rich broth with vegetables is added to each serving, but also pieces of tender beef.

In addition to this dish, fresh sour cream or mayonnaise is served. Eat delicious borscht along with a slice of bread and fresh herbs.

Cooking chicken borscht: photo, cooking method

Almost all housewives prepare red soup from beets and cabbage using beef. But if you don’t have such a product in stock, then we suggest making lunch from regular chicken. By the way, for such purposes we recommend purchasing not broiler poultry, but soup poultry. After all, this is the only way you will get a rich and aromatic broth, which will make the first dish satisfying and nutritious.

The technological map of borscht requires telling you what ingredients you should purchase to prepare it.

To do this we need:

• fresh beets - a couple of medium tubers;
• soup chicken - a small carcass;
• fresh white cabbage - ½ medium elastic fork;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• 6% - 2 large spoons;
• medium carrot - 2 pcs.;
• sunflower oil - 5 large spoons;
• green onions, parsley, bay leaf, dill - add as desired;
• spices, including salt - to taste.

Necessary equipment

To prepare delicious borscht with fresh cabbage and beets, you need to stock up on the following equipment in advance:

• large saucepan;
• ladle;
• cutting board;
• sharp knife;
• frying pan;
• grater

Preparing Ingredients

Real borscht is prepared only from fresh and natural ingredients. Before you start cooking such a dish, you should process all the components.

The chicken carcass is thoroughly washed inside and out, removing all unwanted elements. Then they begin to process the vegetables. They are peeled and crushed. The carrots are grated, the potatoes and onions are cut into cubes, the cabbage into strips, and the beets into cubes.

At the very end, wash the fresh greens thoroughly and chop them with a knife.

Heat treatment

Having prepared the meat and vegetables, they begin to cook them. To do this, take a large pan and place the bird carcass in it. After salting the meat product and filling it with water, the dishes are placed on high heat. After bringing the ingredients to a boil, cover them with a lid and cook for an hour. Then the soft and tender bird is removed, cooled and divided into portions (skin and bones can be removed if desired).

As for the broth, cabbage, carrots, bay leaves and onions are placed in it. In this form, the products are cooked for 20 minutes. After this, potatoes are dipped into the broth and cooked for the same amount of time.

Stew beets

To prepare a more aromatic and rich soup, fresh beets should be stewed separately. To do this, take a frying pan, add oil and cubes of vegetables to it. After mixing the ingredients, add a little water (about ½ cup) and cover with a lid. In this form, the beets are cooked for about 25 minutes. Then spices and table vinegar are added to it. The last ingredient is necessary to give the dish a slight sourness.

Final stage

After keeping the beets on the fire for a few more minutes, remove them from the stove and place them in a common pan. Along with it, chopped greens and previously chopped poultry are placed in the broth.

After bringing the ingredients to a boil, cook them for about three minutes and immediately remove from the stove.

Serving red soup for a family dinner

As you can see, there is nothing complicated in preparing chicken borscht from fresh cabbage. After heat treatment of the ingredients, the dish is distributed onto plates and immediately presented to family members.

To make such a lunch even more satisfying and nutritious, it must be accompanied by mayonnaise, fresh sour cream and White bread(you can have lavash).

Let's sum it up

Soup from fresh cabbage turns out not at all worse than that dishes that are made using a fermented product. But in order to give this dinner a little sourness, one of the following components, such as table vinegar, must be added to it. With the help of such seasonings, red soup will become more aromatic and rich. Otherwise, you need to add a small amount of sauerkraut (together with fresh cabbage).