TL Trading Fresh Cabbage

Product Details

Country of Origin

Malaysia

Product details of TL Trading Fresh Cabbage

Usage: Nothing says versatility like a head of fresh cabbage, that not only gives you a ton of recipes to work with but also seemingly lasts forever in the refrigerator if stored properly. Green cabbages or Savoy cabbages can be consumed raw, cooked, or pickled and are frequently featured in coleslaws, braising greens, and salad mixes. It can be juiced, wilted, braised, roasted, stir-fried, and grilled, among other things. The delicate flavour profile of this vegetable goes nicely with pork, cream, aged and blue cheeses, butter, eggs, olive oil, avocados, and almonds. Citruses, mangoes, chilies, garlic, shelling beans, Taro, sausages, mushrooms, ginger, fennel, shallots, and light-bodied kinds of vinegar are among the many other components that can be paired with fresh cabbages for a world of recipes. One of the most prominent ‘tasks’ of a savoy cabbage is the production of sauerkraut which is frequently pickled in Asia. Enormous leaves are used to cover cabbage rolls or as a bread substitute for sandwich wraps as can be observed in certain cultures around the world, like Korean and Chinese. The head of a raw cabbage can be sliced, seasoned with salt and pepper, and grill for a simple, crunchy snack on a humid day if you’re willing to look past the slight bitterness of the cabbage leaves.

Certifications: After undergoing a string of rigorous tests and examinations, the products from Tiam Lai Trading have been awarded the following certifications in recognition of the services provided by the company in all regulatory and manufacturing aspects:

JAKIM Halal certified: The raw, Savoy cabbage from Tiam Lai has been certified halal in accordance with the laws enforced by local authorities and the Syariah committee. This, in turn, makes the consumption of fresh vegetable safe for Muslims around the globe.

Storage: Fresh, raw cabbages should be stored intact and unwashed until ready to use. Cutting into it prematurely will cause it to lose vitamin C, resulting in rapid deterioration or wilting. To avoid this, place a head of cabbage in a plastic bag in the crisper drawer of your refrigerator at a temperature of about 0°C or 32 °F. When preserved in this manner, a head of cabbage will survive in prime condition for up to two months.

Fresh Cabbage Overview:

Cabbage is one of those vegetables that many have a love or hate-relationship with. You might enjoy it raw but despise it when it's cooked, or vice versa. Some might like cabbages only when its fermented and cooked into sauerkraut, whilst others might prefer boiled cabbage, which is known for its strong odour. That pungent scent that spreads across the air oftentimes raises the question, ‘ How could anything that smells so bad taste so good?’ Most of us grow up detesting cabbages as they can be seen as plain, but little do we know that fresh cabbages are actually beneficial for you. Cabbage is low in saturated fat and cholesterol, and one cup of diced cabbage contains only 22 calories, which also makes it a very good source of dietary fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, and Manganese. It is also a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus, and Potassium. Cabbages are frequently confused with lettuce due to their similar appearance, although it is actually a member of the cruciferous vegetable family. Cruciferous plants such as freshly harvested cabbages, kale, and broccoli are well-known for their high concentrations of the nutrients mentioned above. Choosing cruciferous veggies like cabbage is a fantastic way to get started on a better eating schedule.
The origins of green cabbages are still quite unknown because various plants in the "brassicas" family grow all over the world and the cabbage of today descends directly from them. The most widely accepted explanation holds that the West cabbage was domesticated in Europe around 3,000 years ago from wild progenitors with thick leaves that held water, allowing them to thrive in colder climates with less water.
Cabbages have been heavily utilised in the East since 4,000 BC and were farmed in North China. These non-heading cabbages were domesticated by the Celts from central and western Europe and were fondly known as "krambe," by the Greeks while the Romans called it "brassica" or "olus." As mentioned earlier, cabbages have a low-calorie level but also a poor protein content. They are abundant in vitamins A and C and are a good source of numerous minerals, including potassium. Green cultivars such as raw cabbages have more vitamin A than red cabbage cultivars, while savoy cultivars have more vitamin A than smooth cultivars. All cruciferous vegetables give comprehensive nourishment across a wide range of nutritional categories, as well as extensive support across a range of body systems. Due to this, it is not uncommon to hear the terms "choy" and "cabbage" overlapping with each other in common vegetable names, given their similarities and resemblances to one another.

About Syarikat Tiam Lai Trading:

Founded in 1982, Syarikat Tiam Lai Trade (STLT) began as a general trading company for Indonesian and Singaporean vegetables and fruits, charcoal, and wooden items. STLT is a global integrated commodity producer and marketer with over 33 years of combined international market expertise. The current strategy of STLT aims to seize new opportunities in the Middle East, Asia, Europe, North and South America, and Southeast Asia. STLT has continued to maintain a strong presence in the worldwide market by investing in and forming joint ventures to extend the Global Network of new supply channels. These arrangements are beneficial in terms of lowering operating costs and being more competitive in foreign markets. While the company handles export for its ideals, it takes full responsibility for marketing, order taking, fulfillment, export packing, shipping, export documentation, and after-sales customer support.