[level h3=” Green cabbage ” gen=” gb=”2″ us=”2″ il=”3″]
For cooking or stuffing
A.Check cabbage head for holes. If any are found, remove the affected area (Illustration 177).
B.Freeze for at least 48 hours. This will cause the folds of the leaves to get open and the dead thrips to wash off easily.
C.Thaw partially and separate the leaves.
D.Rinse well each leaf on both sides (front and back) under a strong stream of running water while opening all the folds (Illustrations 178, 179).
For salad
A.Check cabbage head for holes. If any are found, remove the affected area.
B.Halve or quarter the head of cabbage (for your convenience) and separate all the leaves.
C.Soak in soapy water (Illustration 180).
D.Rinse well each leaf on both sides (front and back) under a strong stream of running water, while opening all the folds (Illustration 181).
