Cabbage

red cabbage

Cabbage is a member of the Brassicaceae family, whose members also include kale, broccoli and Brussels sprouts. Cabbage is round in shape and consists of layers of leaves.

Cabbage has a long history of use both as food and as a remedy. It was developed from wild cabbage. Wild cabbage is introduced in Europe around 600 BC by groups of Celtic wanderers. It was cultivated in ancient Greece and the Roman Empire, and is considered a very therapeutic agent.

Cabbage, in its present form, is developed and spread throughout Europe, especially in northern Germany, Poland and Russia, where it became very popular in local cuisine. Italians in turn have contributed to the development of savoy cabbage. Russia, Poland, China and Japan are some of the leading producers of cabbage today.

One type of cabbage is called "Northern lemon", because of its high content of vitamin C, which is more than in lemons and oranges.

Composition and calories in cabbage

Cabbage is an excellent source of vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6, potassium and omega-3 fatty acids. Cabbage is a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, potassium, magnesium, vitamin A and protein.

Cabbage also contains phytochemicals called indoles, and sulforaphane. 150 g cabbage contains 33 calories, 1.53 g protein and 0.65 grams of fat.

cabbage

Types of Cabbages

White cabbage - this is the most common type of cabbage. Sometimes referred to as green cabbage, it is a vegetable with luxurious taste, which can be used all year round due to its relatively easy storage. White cabbage is extremely useful - it contains lots of sugars, amino acids, minerals, vitamins. It contains about 92% water. Potassium salts in cabbage are more than the salts of sodium, which prevents water retention in the body.

Red cabbage - in appearance, taste and chemical composition, it is very close to white cabbage. Has a characteristic red-violet color, which is due to its dyes, from the group of anthocyanins. It appears in Western Europe in the 16th century. It contains about 90% water, vitamins B1, B2, C and PP. It’s rich in pantheon acid, calcium, potassium, phosphorus and magnesium.

Brussels sprouts. Extremely rich in protein and should not be boiled because it loses its qualities. The best method of preservation is freezing.

Chinese cabbage - a mild flavor, with a higher concentration of vitamin A. Chinese cabbage is pale green, has curly leaves and is very suitable for salads. Features a fresh and pleasant taste.

Cauliflower – it’s growing is more difficult than other types of sprouts. It has many more advantages than white cabbage.

cabbage

Broccoli - extremely rich in vitamins A and D. broccoli consumption has increased in recent years because of it’s many useful unless they are quick to prepare and delicious.

Selecting and storing cabbage

It is best to select this cabbage, which has hard and dense leaves, shiny, fresh color, no cracks, bumps and blemishes. Avoid buying pre-cut or shredded cabbage, because once cut, it begins to lose its valuable vitamin C.

The selection of good cabbage is related to the fact that you need to choose solid, heavy heads of cabbage. It is necessary to avoid sprouts, which have discolored veins or damage caused by worms. Seek healthy sprouts, with low trimmed stems that do not look dry.

Store cabbage in a cold place to keep it fresh and help to maintain it’s vitamin C. Cabbage heads should be put in a plastic bag and stored in the fridge. Red and green cabbage will keep this way for about two weeks, while Savoy cabbage will keep for about 1 week.

Cabbage contains goytrogens, natural substances found in some foods that can affect the thyroid gland. Individuals with already existing and untreated thyroid problems should avoid consumption of cabbage for this reason.

pork and cabbage

Culinary uses of cabbage

Cabbage is a delicious vegetable that takes place of pride in East European cuisine. It is used in many meat and vegetable dishes, salads and appetizers. Most used is white cabbage, which finds a place in many pickles and light salads. Pork with cabbage is emblematic for Bulgarian cuisine. It can be eaten both raw and steamed and baked in the oven - it is equally delicious

Chinese and red cabbage are used mainly in salads. Brussels sprouts stew in a very short time- about 7 minutes, then can be consumed according to taste / with oil, other vegetables or meat. Broccoli is a great complement of cream, different types of cheeses and cheese.

Benefits of cabbage

- Cabbage optimizes cellular detoxification and treatment capacity.

- Phytonutrients in cabbage are compounds that actually signal genes to increase production of enzymes involved in detoxification and purification, through which bodies are exempt from harmful compounds.

- Vegetables such as cabbage, cauliflower, broccoli, kale and Brussels sprouts may help prevent colon cancer, and even gastrointestinal problems.

- Cabbage is good for women's health. Many studies have focused on the beneficial phytonutrients in cabbage, particularly its indole-3-carbonol (I3C), sulforaphane and indoles. These compounds activate and stabilize antioxidant and detoxification activity and lead to the removal of cancer producing substances. Research confirms that women who eat more vegetables from this family have a much lower risk of breast cancer.

- Raw cabbage juice is very effective in the treatment of peptic ulcer;

- Red Cabbage helps protect against Alzheimer's disease;

- Cabbage is good for the health of the cardiovascular system.

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