What’S The Difference Between Lettuce And Cabbage
Both of them have many layers of leaves. However, cabbage is tougher and contains less water content than lettuce. Lettuce is known for being crunchy that is why it is added in salads or burgers. Cabbage leaves have a strong odor and taste, while lettuce leaves are odorless.
Cabbage has been around since the Middle Ages. It was first grown by the Celts as part of their medicinal herbs but later on became popular among the Europeans because they believed it could help cure diseases such as fever, coughs, stomach-ache, etc. In fact, it can be used to treat several types of ailments like diabetes, high blood pressure, arthritis, ulcers, constipation, etc., either directly or indirectly.
The Chinese also use cabbage to make medicines. They usually boil its leaves with other herbs to create a paste called Chuanxinnao which helps ease pain due to rheumatism, arthritic conditions, back pains, injuries, sore throat, toothaches, etc. On top of all these benefits, this vegetable is very versatile and easy to grow. You only need one thing – composted manure and some sunlight! This makes it easier for beginners who may not know what plants to plant where.
Lettuce originated from Europe (probably Italy) during the 15th century. It was first cultivated by monks who were trying to find food substitutes for people who did not eat meat. Over time, the word “lettuce” came to mean any green leafy vegetables including spinach, kale, chard, collards, endive, etc. That’s why you’ll often see people using the term “lettuce salad.” But there is no lettuce that tastes exactly like the real stuff. Why? Because lettuce has a thin layer of flesh that gives it its unique texture.
However, lettuce doesn’t contain much nutrients compared to cabbage. While lettuce provides essential vitamins A & K, iron, calcium, phosphorus, magnesium, sodium, potassium, zinc, chromium, folate, fiber, manganese, thiamine, niacin, pyridoxine, riboflavin, pantothenic acid, vitamin B6, vitamin E, selenium, copper, iodine, etc., cabbage does not provide those nutrients. So if you want to get your daily allowance of minerals, nutrients, vitamins and fibers, then choose cabbage instead of lettuce.
On the other hand, lettuce is preferred over cabbage for making lettuce wraps, sandwiches, tacos, burgers, pizzas, pastas, soups, casseroles, etc. Aside from having a stronger flavor, lettuce is more delicate and soft when eaten raw unlike cabbage which is harder and crunchier. If you prefer softer lettuces, simply cook it before eating. Also, lettuce is available year round whereas cabbage needs longer growing period and colder weather.
Now let us look at the differences between lettuce and cabbage. Both of them have many layers of leaves. However, cabbage is tougher and contains less water content than lettuce. Lettuce is known for being crunchy that is why it is added in salads or burgers. Cabbage leaves have a strong odor and taste, while lettuce leaves are odorless.
In terms of appearance, lettuce looks similar to cabbage except for the color of the base leaves. When cut open, the leaves of lettuce are thinner and smaller than cabbage. The main difference between lettuce and cabbage lies under the stem area. With respect to the number of leaves, cabbage produces one head per plant while lettuce produce multiple heads.
Let us now compare the two vegetables in terms of composition. First off, lettuce contains a higher percentage of moisture and calories than cabbage. For example, 100 grams of cooked cabbage will give about 46 calories while 100 grams of lettuce will only yield 27 calories. Another important factor is the amount of carbohydrates. One cup of boiled cabbage will only contain 31 carbs while the same amount of boiled lettuce will give you 28 carbs. Finally, lettuce is rich in dietary fiber, protein, and vitamins A & C.
If you’re looking for an alternative to cabbage, try out lettuce. Not only is it healthier and tastier, but it is better for the environment too. Although both cabbage and lettuce share the same family name, cabbage is actually closer to broccoli and cauliflower than it is to lettuce.
Since lettuce is so nutritious, we’ve compiled a list of 10 recipes that highlight how lettuce can become a great side dish, soup, pasta sauce, etc.
1.) Fried Green Tomatoes
Fried green tomatoes are delicious appetizers and go well with cold cuts, cheeses, dips, etc. To prepare this recipe, wash your tomatoes thoroughly and slice them lengthwise. Remove the seeds and slice each half into 1/4 inch slices. Then dip the slices into flour seasoned with salt and pepper. Afterward, shallow fry the coated tomato slices until golden brown. Serve hot with mayonnaise, dijon mustard and ketchup.
2.) Tomato Salad
Tomato salad is another fantastic way to enjoy fresh lettuce. Simply dice up your favorite red onions and chop up your garlic cloves. Next, peel and seed your Roma tomatoes. Dice the tomatoes and add them along with the onion and garlic to a large bowl. Add the juice of one lemon along with olive oil, vinegar, salt and pepper. Toss everything together gently until mixed properly. Garnish with black olives and parsley.
3.) Pasta Sauce Using Fresh Lettuce Leaves
To make this simple yet tasty pasta sauce, take one bunch of chopped lettuce. Wash the leaves thoroughly. Make small slits on the surface of the lettuce. Now place a pinch of minced garlic inside each slit. Take a spoon and squeeze the lettuce tightly to extract the air pockets. Place the squeezed lettuce onto a pot filled with boiling water. Cook the lettuce for 5 minutes. Stir occasionally. Drain the water completely and remove the lettuce from the pot. Chop the lettuce finely and set aside. Heat 2 tablespoons butter or margarine in a skillet. Sauté the garlic for 1 minute. Add 3 cups chicken broth, ½ cup whipping cream, ¼ teaspoon thyme, and salt and pepper. Bring to boil and simmer for five minutes. Add the chopped lettuce and continue cooking for three minutes. Spoon the mixture over the cooked fettuccini. Enjoy!
4.) Grilled Corn Wrapped in Lettuce
This recipe calls for corn kernels removed from the cob. Cut the corn kernels away from the cob. Rinse and dry the corn. Slice the corn lengthwise down the middle through the center. Now take a piece of lettuce and spread the softened butter evenly over the entire lettuce surface. Arrange the corn halves on the lettuce. Wrap the corn halves in the lettuce leaves and secure the wrap using string. Grill in medium heat until tender. Serve warm.
5.) Stuffed Mushrooms
Make stuffed mushrooms by taking 8 whole mushrooms. Carefully hollow out the stems and clean the insides. Reserve the mushroom caps. Mix bread crumbs, parmesan cheese, minced garlic, salt and pepper together. Stuff the reserved mushroom caps with the mixture. Sprinkle Parmesan cheese on top of the stuffed caps. Bake in a preheated oven at 350 degrees Fahrenheit for 20 minutes. Serve hot.
6.) Caesar Salad
Caesar salad is traditionally served on a bed of romaine lettuce. Use the hearts of Romaine lettuce rather than the outside leaves. Shave parmesan cheese over the entire lettuce surface. Croutons should be sprinkled on top of the lettuce. Drizzle dressing made of anchovies, egg yolk, Worcestershire sauce, French dressing, and season with freshly ground black pepper. Cover and chill in refrigerator for 30 minutes.
7.) Spinach Lasagna
Spinach lasagna is one of my favorites. Here’s how to prepare it… Boil 4 cups spaghetti noodles according to package directions. Drain the noodles and rinse with cool water. Set aside. Melt 2 tablespoons butter or margarine in a pan. Sautee 1 chopped onion and 2 sliced celery stalks until tender. Add 2 cups shredded carrots and sauté for a few minutes. Add 6 cups frozen spinach and mix well. Season with salt and pepper. Spread a thin layer of sauce over the bottom of a 13 x 9 baking pan. Lay 3 uncooked lasagna noodles across the pan. Repeat layering twice. Pour remaining sauce over the layered noodles. Top with grated mozzarella cheese and cover with foil. Bake in a preheated oven at 375 degrees Fahrenheit for 25 minutes. Let stand for 10 minutes before serving.
8.) Broccoli Cheese Soup
Broccoli cheese soup is one of the most popular comfort foods in American cuisine. To make this recipe, take one pound of peeled baby new potatoes. Cut the potatoes into quarters. Boil the potatoes for about 20 minutes or until tender. Meanwhile, boil four cups broccoli florettes for about eight minutes or just until tender. Drain the potatoes and broccoli floretes. Mash the potatoes and stir in melted butter or margarine. Peel halved hardboiled eggs and add to mashed potatoes along with milk, half and half, cheese, salt, and pepper. Simmer for 15 minutes. Garnish with additional cheese if desired.
9.) Lettuce Wraps
Take 12 ounces of lean ground beef. Brown the meat in a skillet. Add one diced onion and cook until tender. Add one 16 ounce can of refried beans. Sautee for about five minutes. Combine the ingredients above with
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