white cabbage

Of the white cabbage It is a very popular vegetable in many countries because it provides the body with important nutrients and health benefits. The white cabbage belongs to the Kreuzblütengewächsen. Cress, arugula and mustard are relatives. The plant family can be recognized by the four cruciform petals.

You should know that about cabbage

The sweet-tasting cabbage comes, as all cabbages, from the Mediterranean. Already in ancient Rome he was very popular. For example, imports come from Russia, Scandinavia, Asia and the United Kingdom. In Germany lies the largest closed European cultivation area in Dithmarschen.

The cabbage is sown on nutritious soils, which are fertilized with compost. Even today, the white cabbage is usually harvested by hand. The head is firmly enclosed by large, green-colored leaves. The fact that the inner leaves are light green or white is because the sun only reaches the outer leaves of the cabbage.

The main harvest season begins in late autumn and ends in March. Thanks to imports, the vegetables are available all year round. The sulphurous essential oils, which are contained in the white cabbage, provide the typical hearty cabbage flavor, which is optimally rounded off by a very light sweetness.

Importance for the health

Besides, the white cabbage contains many substances, thanks to which the aging process is delayed. White cabbage also helps in migraine and lung disease. Many studies have also been shown to protect against cancer because cabbage is rich in antioxidants. These protect the body from the cell damaging free radicals.

In general, cabbage also has a purifying, purifying and antibacterial effect. For wounds, ulcers and boils, cabbage leaves help, which are squashed and applied directly. Cabbage juice should positively affect even stomach and duodenal ulcers. This makes the vegetables an all-round remedy.

ingredients & Nutritional information

The cabbage has various valuable ingredients, such as plenty of vitamin C, E and various B vitamins, important minerals such as potassium, calcium, magnesium, phosphorus and a lot of iron and phytochemicals. In addition, cabbage contains protein, sugar, folic acid and sulphurous oil.

Calories and nutrients (per 100g)
Kilocalories / kilojoule	25 kcal / 104 kj
protein	1.37 g
carbohydrates	4.16 g
fat	0.20 g
water	90.50 g
roughage	2.96 g
Beta-carotene	72 μg
Vitamin E	1700 μg

intolerances

People with a sensitive stomach sometimes experience bloating and abdominal pain after eating white cabbage. This can be prevented by adding ginger, fennel or caraway to the cooking water or freezing the cabbage before cooking.

In addition, children, pregnant women and nursing mothers should note that white cabbage contains substances that hinder the absorption of iodine. Therefore, it is advisable to season with iodized salt. Who suffers from a goiter or a hypofunction of the thyroid, should consume the cabbage less frequently.

Shopping and kitchen tips

When buying white cabbage, make sure that the head still has its dark green leaves, as this is a sign of the highest possible freshness. If these leaves are missing, it is probably a stored product, which is not always avoidable during the winter.

If the cabbage is very white, it can be assumed that the outer wilted leaf layer was removed again and again and thus more and more the interior was reached. Split cabbage should only be bought if this happens in your own presence to make sure the vegetables have not been packed the day before.

Finely sliced cabbage salad should not be bought because the vital and active ingredients could have been damaged and lost.

At home, the cabbage should be packed in a plastic bag and placed in the refrigerator, where it is stable for two weeks. For further use, first the thick outer and all the less fresh leaves are removed. The cabbage is then halved or quartered, rinsed and drained. Now the thick stalk and the thick leaf ribs are cut out with a knife. After that, the cabbage can easily be cut into strips.

preparation tips

With a food processor, this is done in no time. Other popular dishes include stuffed cabbage, cabbage tart, savory stews and of course the famous cabbage soup.

With various spices such as caraway, fennel or anise cabbage is given an exclusive touch. To ensure that the valuable vitamins contained in white cabbage are not lost, cooking or stewing for hours should be avoided.

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