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THE CABBAGE



Cabbage is one of the oldest vegetables in the world. We assume from history that it was domesticated by the Celts in Europe from a wild field cabbage by 1000 BC.

Low calories, fibre-rich, this leafy-vegetable treats numerous symptoms such as constipation, headaches, obesity, arthritis, and vitamin C deficiency.

There are 4 varieties of cabbage: green, red, Savoy, Napa.

Savoy cabbage has crinkly and flexible green leaves that are looser than green or red cabbage. Savoy is also milder in flavour (with the exception of the stems, which are slightly bitter) and very tender.

Napa cabbage is long with oblong leaves and pale green in colour and tastes milder than green cabbage and is common in Asian cuisine.

How to pick and conserve:

Select a cabbage that is heavy for its size with good colour and nice crisp leaves. Avoid cabbages that have brown and/or blemished spots, or loose or yellow leaves. Cabbage can be stored unwashed in a plastic bag in your refrigerator for up to two weeks. However, Napa cabbage has a shorter shelf life and will only last approximately four days.

Preparation of the cabbage:

To prepare your cabbage, first, remove the outer leaves and run it under cold water. To the core, the cabbage, use a small sharp knife and cut a cone-shaped section from the bottom of the cabbage. Or, you can cut the cabbage into quarters starting at the stem end. Be sure to cut the core out of each piece.

Consumption tips:

Red cabbage tends to turn pale blue when cooked, so if you want it to retain its vibrant purple colour, add a little vinegar or lemon juice (or something slightly acidic like apples or wine).

Try cooking the cabbage until it’s just tender. This way it will retain its sweetness and crunch.

If you find it difficult to slice cabbage thinly, try peeling a few leaves off the head of the cabbage and stacking them on your cutting board. This makes it much easier to finely slice to your desired thickness.

With what can we combine cabbage?

  • Herbs and spices such as Thyme, lemon, sugar, mustard, honey, ginger, maple and caraway seeds

  • Products such as mushrooms, apples, carrots, potatoes, onions, fennels, beets. Lemon and lime

  • Savoury such as bacon, rice, white beans, turkey and ground beef.

  • Dairy and other: sour cream, butter and vinegar.

  • A great substitute for rice and noodles

Grows all over the world

Examples have shown that cabbage is one of these amazing vegetables that just grow all over the world. For instance in Korea, kimchi is globally famous, same for Germany with their sauerkraut!

Health benefits:

It is one of the best cancer-fighters. Cabbage is loaded with compounds “strongly linked” to cancer prevention. Also, it is loaded with fibre and vitamins C and K.c Raw and lightly cooked it is the most nutritious. Also well known as an aid to weight loss. 64 grams of cabbage has only 22 calories and it is very filling.

Note that this vegetable gets stinky when cooked for long periods because it is loaded with sulfur compounds. To avoid the smell, cut it into thin shreds, slices, or wedges so it will cook quicker, then gently steam or simmer until tender. You can also counteract the sulfur with an acid: simmer gently in apple juice, cider, white wine or water and white vinegar.

The cabbage is heaven for your stomach!!! Hear out this old European recipe, healing of stomach ulcers: drinking one cup of cabbage juice a day can heal ulcers in 10 days only!

The cabbage is composed of 100% of vitamin C, 95% of vitamin K, 7% of fibre (1.8 g), 5% of magnesium, 5% of potassium, 4% of calcium, 3% of iron, and 42 µg of beta-carotene.


Start enjoying the power in your body today :-)

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