Cabbage

Description

White cabbage is the most popular cabbage in our country. Raw and boiled, stewed and sauma - it is always equally tasty. Fresh white cabbage is very good in a salad, for which early grades are particularly suitable - the most that are sold in May and June. And those that ripen by the end of the autumn are more suitable for chawering and extinguishing. Calivation of cabbage, which we know it now, has begun more than 4 thousand years ago in the Mediterranean of a plant called wild mustard. This culture has grown in large quantities in coastal areas. In ancient Greece and Rome, this multi-heded plant was also called sea and wild cabbage. When the ancient breeders finally got cabbage, her taste qualities immediately appreciated the vast majority of the population. For example, a famous ancient Roman politician and a grocery Caton Sr. Sr. said that "Cabbage exceeds all other vegetables." Since the cabbage grows well in the cool climate and can be kept all winter, she quickly found popularity in the rest of Europe and Asia.

Specifications

• Standard compliance

  Healthy products

• Contains

  Natural ingredients

• The size

  Large

• View of vegetables

  White cabbage

• View of goods

  Cabbage

• Secondary packaging

• Type processing

  Fresh

• Primary packaging

• Does not contain

  GMO

• Form release

  Whole

• Number of goods at first. Packing

• Number of goods to the second. Packing

• Weight (kg)

• Quantum Supplies

  1 kg

• Unit of shelf life

  6 Months (s)