Cabbage

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

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

Cabbage has a long history of use both as a food and as a remedy. It is developed from wild cabbage. Wild cabbage was introduced to Europe around 600 BC by groups of Celtic vagrants. It was grown in ancient Greece and the Roman Empire, and is considered an exceptional remedy.

Cabbage, in its modern form, is developed and distributed throughout Europe and especially in Northern Germany, Poland and Russia, where it is becoming very popular in local traditional cuisines. The Italians, in turn, helped develop the Savoy cabbage. Russia, Poland, China and Japan are some of the leading producers of cabbage today.

Some call cabbage "northern lemon" because of the high content of vitamin C, which is more than that in lemons and oranges.

Composition and calories of 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 thiamine (vitamin B1), riboflavin (vitamin B2), calcium, potassium, magnesium, vitamin A and protein.

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

Types of cabbage

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

Red cabbage - in appearance, taste and chemical composition is significantly closer to white cabbage. It has a characteristic red-violet color, which is due to the dyes contained in it, from the group of anthocyanins. It appeared in the 16th century in Western Europe. It contains about 90% water, vitamins B1, B2, C and PP. It is rich in pantheonic acid, calcium, potassium, phosphorus and magnesium.

Brussels sprouts - first selected in Belgium in the 16th century. It is extremely rich in protein, and should not be overcooked during cooking, because it loses its qualities. The best way to store it is to freeze it.

Chinese cabbage - has a light taste and a higher concentration of vitamin A. Chinese cabbage has pale green curly leaves and is very suitable for cabbage salads. It has a fresh and very pleasant taste.

Cauliflower - is harder to grow than others types of cabbage. It has many advantages over white cabbage, which, however, is slightly less popular, although cauliflower is one of the mandatory greens for our traditional pickles.

Broccoli - is extremely rich in vitamins A and D. Consumption of broccoli has increased in recent years, because in addition to being very useful, they are quick to prepare and extremely tasty.

Selection and storage of cabbage

It is necessary to choose this cabbage, which has hard and dense leaves, with a shiny, fresh color, without cracks, bruises and surface defects. You should avoid buying pre-cut or grated cabbage, because once cut, it begins to lose its valuable content of vitamin C.

The selection of good cabbage is related to the fact that hard, heavy heads of cabbage should be chosen. It is necessary to avoid cabbage, which has discolored veins or damage caused by worms. You should look for cabbage with strong, low-cut stems that do not look dry.

Storing cabbage in a cool place will keep it fresh and will help preserve the vitamin C content. The cabbage head needs to be placed whole in a plastic bag and stored in the refrigerator. Red and green cabbage will be preserved in this way for about 2 weeks, while Savoy cabbage will be preserved for about 1 week.

Cabbage contains goitrogens, natural substances found in some foods that can affect thyroid function. People with pre-existing and untreated thyroid problems should avoid eating cabbage for this reason.

Culinary use of cabbage

Cabbage is a delicious vegetable that occupies an honorable place on the Bulgarian table. Used in many meat and vegetable dishes, salads and appetizers. In Bulgaria, white cabbage is mostly used, which is found in many pickles and light salads. Pork with cabbage is an emblematic dish for Bulgarian cuisine. It can be eaten raw or stewed and baked cabbage - it is equally delicious.

Chinese and red cabbage are mainly used in salads. Brussels sprouts are cooked by stewing for a very short time - about 7 minutes, after which they can be consumed according to taste / only with butter, other vegetables or meat. Broccoli is perfectly complemented by cooking cream, different types of cheese and yellow cheese.

Benefits of cabbage

- Cabbage optimizes cell detoxification and has a purifying ability;

- The phytonutrients in cabbage are compounds that actually signal genes to increase the production of enzymes involved in detoxification, the purification process by which organs are released from harmful compounds;

- Vegetables such as cabbage, cauliflower, broccoli, kale and Brussels sprouts can help prevent colon cancer and gastrointestinal problems in general;

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

- Raw cabbage juice is extremely effective in treating peptic ulcer;

- Red cabbage helps protect against Alzheimer's disease;

- It is good to add it to your menu, as this vegetable is very rich in so important organic acids and nutrients. This is what makes it a very good prophylactic against beriberi;

- White cabbage is most useful when consumed fresh, because it stores all the valuable vitamins and nutrients in it. If you are diabetic, then it is better to boil it first. This reduces the sugar content, but unfortunately the heat treatment also reduces its useful nutritional properties;

- According to statistics, men are more prone to cardiovascular disease than women. That is why it is especially important for the stronger sex to add cabbage to your diet, because it strengthens blood vessels. If you have any heart disease, then it is better not to eat vegetables high in oxalic acid. White cabbage is just that and 100 grams of the product contains only 1 gram of this acid. That is why it is not only useful for men and is also an excellent prophylactic against atherosclerosis;

- Sauerkraut gives energy and is useful for the potency of the stronger sex;

- As for women's health, tartaric acid in the composition of cabbage controls the proper distribution of fats and carbohydrates that you get with food;

- Cabbage stimulates the metabolism, which is especially useful if you want to lose weight;

- The main advantage of cabbage for pregnant women is the high content of folic acid, which is extremely useful for expectant mothers; Vitamin B9 is also important at the stage when you plan to have a child with your partner. In general, folic acid is produced in fairly small amounts in the body and can be obtained through food. In this case, cabbage is extremely useful for women;

- During breastfeeding, women need products that are high in vitamins. There is still a myth that cabbage provokes colic in babies. However, there is no exact evidence for this and therefore, if the baby has not shown any adverse reaction in the form of allergies, rashes or constipation, then this vegetable can be safely included in a woman's diet in reasonable quantities;

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

Beautify with cabbage

Cabbage is used and in cosmetology, as its juice is a universal antiseptic. It is added to a number of lotions, masks and creams. Mainly applied:

1. For whitening freckles and age spots

To do this, you can simply wet wipes with cabbage juice and make a homemade mask for about 6-7 minutes.

2. As an emollient hand cream

You can make a homemade mask by adding a teaspoon of juice to baby cream. Apply it on your hands and you will feel the difference immediately, as this upgraded cream will make the skin of your hands and body soft, tender and elastic.

3. As a face tonic

Mix cucumber and cabbage juice in a ratio of 1: 1 and apply the homemade mask once a week on your face.

4. As a mask for damaged hair

To do this, mix a little green and lemon juice, then apply the mixture for 10 minutes and rinse with lukewarm water.

Contraindications to the use of cabbage

There are a number of reasons and factors for which cabbage can be banned from use. First, even a healthy person should not abuse this product. The harm of white cabbage lies in the fact that it has an excess of fiber and organic acids, which can cause problems with the digestive tract. People who have iodine deficiency in their body should consume this vegetable with caution. In general, you should not consume cabbage in the following pathologies:

- gastroenterocolitis;

- pancreatitis;

- gastritis with increased stomach acidity;

- thyroid disease;

- irritable bowel syndrome;

- liver diseases;

- after a heart attack.

Interesting facts about cabbage

1. In the past sauerkraut and fermented cabbage was ruled in baths the size of a man. The heads themselves were marinated whole, which increased the shelf life of the cabbage according to the people at the time;

2. Cabbage is rich in protein, calcium, potassium, phosphorus, magnesium, sodium and iron;

3. Brussels sprouts look like a miniature version of our well-known white cabbage. It has diuretic, choleretic and laxative properties, as well as anti-inflammatory effect;

4. Consumption of cabbage leads to increased gas formation and only its heat treatment can reduce this effect;

5. Sauerkraut and fresh cabbage are the best means of treating inflammation and scurvy, and also cleanses the body of radionuclides and heavy metals;

6. White cabbage is rich in pectins, sugars, proteins, organic acids, mustard oil, starch, fiber, macro-and micronutrients and a number of important vitamins;

7. In terms of vitamin C content, it is even superior to lemon and many other citrus fruits.

Cabbage is a very popular product in many countries around the world. The reason for this is not only the easy cultivation of cabbage, but also the fact that it is very good for health. Last but not least, cabbage can be stored for a long time, both fresh and sour.

And if you have a head of nice fresh cabbage, prepare one of our suggestions for a useful cabbage soup. And since our traditional cuisine is something that always attracts us, prepare chicken and cabbage for your loved ones according to one of our recipes.