Micah Stanley
Pumpkin, white and red cabbage as well as Losso Rosso and Bianco are in season at the beginning of autumn in September.
Pumpkin isn’t just good for Halloween
Younger contemporaries in particular know: that the pumpkin is the classic companion of the Halloween festival. But as early as September you can conjure up different dishes from the versatile seasonal vegetables. The world really cannot complain about a shortage of pumpkin varieties. The classic is the giant squash, but butternut squash, also known as butternut squash, or Hokkaido squash is becoming increasingly popular. The pumpkin flesh tastes good in casseroles, as a puree, in sweet cakes, or as jam. The pumpkin soup in its various variations is extremely popular because it is delicious and easy to cook.
Pumpkins are the food of choice, especially for those who are conscious of their weight, because they are very low in calories and yet rich in nutrients. Pumpkin seeds are also popular, roasted as a snack, or processed into high-quality pumpkin seed oil. Incidentally, the latter should not be heated and is primarily used as a healthy, sparingly dosed flavor enhancer for salads and other cold dishes.
Red cabbage remains red cabbage…
Red cabbage, as the colored cabbage is also called, is a typical representative of autumn and winter cuisine. Its high content of vitamin C and other nutrients makes it a valuable ingredient, especially in the cold months. Traditionally, red cabbage is cooked with apples and spices and made into a sweet and sour side dish, which is often available in jars as a finished product. Fresh, chopped red cabbage is also a healthy addition to a simple salad. A uniquely aromatic salad is created from red cabbage combined with pears, walnuts, honey, and blue cheese.
Incidentally, the light coating on the top layer of the cabbage is completely normal. Fresh red cabbage can be kept in the vegetable compartment of the refrigerator for up to three weeks. Cover cut cabbage with cling film before storing.
White cabbage – primeval herb does not perish
Hardly any other vegetable is as closely associated with our cultural history as white cabbage. Did you know that today around half of the German vegetable harvest consists only of white cabbage? Behind the Great Pond, we Germans are called “Krauts” with a wink. Good old sauerkraut gave us that name. In fact, preserved sauerkraut has been considered a healthy winter food for centuries. Because white cabbage is extremely rich in essential vitamins and minerals and has a strong anti-inflammatory effect. German cuisine has a long line of cabbage dishes: cabbage rolls, coleslaw, and the Krautfleckerl pasta dish, which is well-known in the south.
Incidentally, white cabbage heads can be kept for months if stored in a cool and dark place. Along with all of its good qualities, cabbage has a bloating effect on some people. Therefore, raw cabbage is often eaten together with cumin. Not only do the flavors complement each other wonderfully, the caraway also reduces the undesirable side effects of eating cabbage.
There you have the salad!
Lollo rosso and Lollo Bianco belong to the cut or pick salads. Its curly leaves have a slightly bitter, nutty note and are more than crunchy. The shape of the leaves also means that these two types of lettuce do well with heavy dressings. Their ruffled leaves absorb more sauces than their smooth counterparts. Both salads show star airs as a decoration on cheese or sausage plates – real eye-catchers. Like many lettuces, these varieties are mostly made up of water. This makes you wonderfully light, but by no means low in nutrients. Lollo rosso and Bianco mainly contain vitamin A and vitamin C as well as potassium and iron.
Lollo rosso and Lollo Bianco can be kept in the vegetable compartment of the refrigerator for up to three days. When prepared and served, the salads stay crisp longer than, for example, iceberg lettuce. This makes them ideal for buffets.
