- Known As: Cabbage; Pattagobhi
- Appearance: Pattagobhi typically has a large, round or oval-shaped head composed of tightly packed leaves arranged in layers. The leaves form a dense, compact structure with a smooth outer surface.
- Color: Green
- Texture: Pattagobhi has a crisp, crunchy texture with a slightly fibrous consistency when raw. Once cooked, the texture becomes tender and softer, making it suitable for a variety of cooking methods.
- Flavor: Pattagobhi has a mild, slightly sweet flavor with a subtle peppery undertone. It absorbs the flavors of other ingredients well when cooked and seasoned, making it versatile for use in a wide range of recipes.
- Nutritional Content: Pattagobhi is low in calories and rich in vitamins, minerals, and antioxidants. It is an excellent source of vitamin K, providing more than 80% of the recommended daily intake in one serving. It also contains vitamin C, vitamin B6, folate, manganese, potassium, and fiber.
- Cooking Methods: Pattagobhi can be cooked in a variety of ways, including boiling, steaming, braising, stir-frying, sautéing, or roasting. It is commonly used in salads, coleslaws, stir-fries, soups, stews, and side dishes. Pattagobhi can also be fermented to make sauerkraut or kimchi.
- Preparation: Before cooking, pattagobhi should be washed thoroughly and trimmed to remove any outer leaves that are wilted or damaged. The head can then be sliced or shredded into thin strips, depending on the recipe.
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