Cabbage is Healthy – Whether White, Green or Red
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Cabbage and its variety have many health benefits.
No matter how common the vegetables may seem to us. Cabbage, with all its variety, is a very healthy food. You can serve the local vegetables often, and it does not have to be boring. Because cabbage is more diverse than you usually think.
Cabbage is one of the most common local vegetables – and used to be one of the most essential sources of vitamins in winter. Our local cabbage varieties, like white cabbage, kale, or red cabbage, are ready for harvest in autumn or sometimes only at the beginning of winter. And thanks to its compact structure, cabbage is very easy to store: the outermost leaves dry out a little over time. However, the layers underneath protect under ideal storage conditions, and the vitamins and other valuable substances they contain stay fresh.
Cabbage has quite a few of them: the different varieties have a high content of vitamin C, various B vitamins, beta-carotene, and folic acid. They are rich in various minerals, especially potassium, calcium, and iron. Still, they also contain a good portion of fiber, essential for regular digestion and energy absorption in the intestines.
Valuable mustard oil glycosides
The so-called secondary plant substances, which, among other things, support the immune system and protect against numerous aging processes, are also found in cabbage. These secondary plant substances include mustard oil glycosides, probably the most characteristic ingredient in cabbage. Mustard oil glycosides, also known from radishes or mustard, not only provide the typical slightly sharp and bitter smell and taste of cabbage. They also have an antibacterial effect and can help prevent infections.
The best is that most types of cabbage are among the inexpensive vegetables. Cabbage doesn’t have to be boring at all. You can try out different preparation options.
Cabbage variety
White cabbage: You can chop it into small pieces and steam it like any other vegetable. However, it also tastes lovely on stews and goes well with mushrooms. Another option is to prepare it raw as a salad. Try the American-Irish version: the so-called cole slaw or farmer’s salad: cut the cabbage into the thinnest strips possible, add some grated carrots, and mix everything with lemon juice and olive oil. Stir well, leave to stand overnight, then season with salt and pepper.
Sauerkraut: a particular source of vitamin B12. Sauerkraut is fermented: lactic acid bacteria convert the sugar contained in the cabbage into lactic acid. It not only preserves the cabbage. The bacteria also produce the valuable vitamin B12, otherwise only found in animal products. An unusual recipe idea for this is sauerkraut lasagne, where you replace the usual Bolognese sauce with braised sauerkraut.
Red cabbage is an ideal accompaniment to winter dishes but can also be used creatively, like in a cream soup. Sauté the red cabbage as usual with onions and an apple. Then add some cranberry jam and flour to sauté. Bring the whole thing to a boil with plenty of vegetable stock and let it simmer for about an hour. Then, puree and refine with cream.
Kale: The fine structure of kale makes it ideal for blanching. It means that it retains more vitamins and that the bite is crisper. It is also suitable for spicy salads.
The Best Raw Kale Salad Recipe You Ever Tried
How To Make Tasty Crunchy Kale Chips At Home
There are even more cabbage varieties:
The other members of this vegetable family, cauliflower and Brussels sprouts, are just as much a part of it as broccoli, kohlrabi, and savoy cabbage. For lovers of exotic Asian dishes, cabbage also offers two representatives: Pak Choi, which is becoming more popular, and you can buy fresh, which is just as much a part of Chinese cabbage. The latter is not only the basis for various vegetable side dishes in Asian cuisine but also the basis for Kimchi, the Korean version of sauerkraut.
Kimchi is a staple in almost every meal in Korea. Like our sauerkraut, it has a long shelf life and is one of the most essential sources of vitamins for the winter months.
See> 8 Probiotic-Rich Food Recipes You Should Add To Your Diet.
Raw Cabbage: A Crunchy and Refreshing Addition
Raw cabbage is a fantastic addition to any meal, thanks to its crisp texture and mild flavor. This vegetable is low in calories but essential nutrients, making it an excellent option for those looking to maintain a healthy weight. Raw cabbage is also a good source of vitamin C, K, and fiber, making it an excellent choice for overall health and wellbeing.
A delicious way to enjoy raw cabbage is to make a classic cabbage salad with a tangy vinaigrette dressing or add some shredded cabbage to your favorite wraps or sandwiches for extra crunch. Raw cabbage is a versatile ingredient that can elevate any dish!
Cabbage variety for your well-being
Cabbage, in its various forms, is a nutritious and versatile vegetable with numerous health benefits. From its high vitamin and mineral content to its gut-friendly probiotics, cabbage is a powerhouse ingredient that can support your overall wellbeing. So, next time you want to add variety to your meals, consider incorporating cabbage in its different forms for a tasty and nutritious boost!
Try these Cabbage variety recipes.
Quick Vegan Cabbage
This Quick Vegan Cabbage is so simple and tasty. It’s tangy and sweet with a satisfying texture, making it a great main dish or side.
See> Cabbage is King: 27 Amazing Vegan Cabbage Recipes.
Raw Vegan Cabbage Rolls
Authentic-tasting raw vegan cabbage rolls that have the texture of the real deal! Satisfy those hardier cravings with this simple raw cabbage roll recipe!!
Asian Cabbage Salad
This Asian Cabbage Salad with peanut dressing is light, bright, and filling, adding a burst of life to my lunch routine.
Skinny Cabbage Salad
This Skinny Cabbage Salad is the perfect recipe for summer: light, fresh, healthy, and so easy to make. Oh! And it helps you lose pounds, too!
Miso Roasted Red Cabbage with Peanut Dressing
I promise once you’ve tried this miso-roasted cabbage recipe, you’ll never eat it any other way again! When it’s roasted, the edges go charred and crispy, bringing out a real sweetness. The charred red cabbage combined with umami miso and the creamy peanut dressing is a match made in heaven.
Vegan Red Cabbage, Avocado and Cannellini Bean Salad
I love a mixed bean salad and a bit of cabbage, too (!), particularly for lunch, as it’s easy to rustle up and packed full of protein, fiber, and, importantly, flavor!
Red Cabbage and Peas with Cumin and Mustard Seeds
Sautéd red cabbage with peas and spices makes a simple, delicious Indian side dish that is vegan, low-calorie, and low-fat.
Indian Spiced Sweet and Sour Red Cabbage
This is like a spicy pickled red cabbage that is served hot. The cabbage isn’t overcooked, so it keeps its crunchy texture and beautiful deep magenta colour. It is lovely served as a side dish with any curry but specifically, in my opinion, with a dhal.
It is best to use local, organic, and freshly harvested or homegrown fruit and vegetables.
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