What is the healthiest way to eat cabbage?
Chef's answer
Eat cabbage raw or lightly cooked. Cooking cabbage (and other crucifers) at high temperatures for prolonged periods destroys the active enzyme myrosinase, needed to turn compounds called glucosinolates into others called isothiocyanates, which in turn are responsible for the cancer-preventive actions.
Frequently asked Questions 🎓
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To maximize the shelf life of cooked corned beef for safety and quality, refrigerate the corned beef in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked corned beef will last for 3 to 4 days in the refrigerator..
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Corned beef and cabbage isn't actually the national dish of Ireland. You wouldn't eat it on St. Patrick's Day in Dublin, nor would you be likely to find it in Cork. It's typically only eaten around the holiday here in the U.S.
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3 to 4 daysProperly stored, cooked corned beef will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked corned beef, freeze it.
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If you don't want to see anything with corned beef in it for awhile, Poses advises, "Have your freezer containers ready. Corned beef and cabbage freeze very well.
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Strangely, the same wines that go with Thanksgiving dinner also go with corned beef and cabbage. If you prefer red, go with Beaujolais, Grenache (a Rhone varietal), or a light Zinfandel if you can find one. A light Pinot Noir, like from Anderson Valley, might also work. Steer clear of Cabernet Sauvignon and Merlot.
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Reheating corned beef and cabbage couldn't be easier. Fill a medium pan with just enough of the dish for your next meal and reheat it in the oven until the meat reaches a minimum internal temperature of 165 F, as recommended by the USDA FSIS..
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The Irish immigrants almost solely bought their meat from kosher butchers. And what we think of today as Irish corned beef is actually Jewish corned beef thrown into a pot with cabbage and potatoes. The Jewish population in New York City at the time were relatively new immigrants from Eastern and Central Europe.
A few more cooking questions 📍