White cabbage is a vegetable very popular in Polish cuisine – we are happy to use it for salads or dinner dishes. Meanwhile, it is also worth paying attention to her cousin, which we reach for much less often. Kale He has compact, wrinkled, curly leaves that draw attention with their appearance and blue-green color. Although this vegetable has Mediterranean origin, Italian cabbage is also grown in the north of Europe, Asia or America. You can buy it all year round, and the best is winter.
Italian cabbage is a two -year plant, which means that you are waiting for the harvest until the next season, because in the first year you can only get a peak bud, unhealed head. Importantly, Italian cabbage has different varieties. Early collects in August, late – in winter.
At the beginning it should be emphasized that cabbage generally belongs to healthy and low -calorie vegetables, but when we check, What properties does Italian cabbage havewe immediately see that this is a unique variety that is definitely worth reaching for as often as possible. It is the Italian cabbage that contains a special wealth of nitrogen compounds, vitamins and mineral salts – more than its white variety. It is interesting that in 100 g of Italian cabbage we only have 27 kcal, which consists primarily of carbohydrates, including food fiber and sugars as well as protein and fats.
A portion of 100 g Italian cabbage withThese appeals also as much as 86% of the daily demand for vitamin K, also has a lot of vitamin C, and those from the B group. The cabbage leaves also contain a solid dose of magnesium, manganese, potassium, phosphorus, sodium, iron, calcium or copper.
Why is it worth including Italian cabbage in your diet? There are plenty of reasons – this vegetable will allow you to comprehensively take care of your health. It is the vitamin K current in Italian cabbage that plays an important role in preventing colorectal cancer, prostate, throat, nose and stomach.
Eating Italian cabbage also slows down the aging process of the body. Incorporating her in your daily diet You also counteract dementia, Parkinson’s disease, rheumatic diseases and heart disease.
Scientists have no doubt – a diet rich in vitamins contained in Italian cabbage It also limits the risk of developing caries and gum disease. Their strengthening effect also has a positive effect on the skeletal system, so it is important to include Italian cabbage in the diet of children and adolescents. Cooked Italian cabbage will also contribute to the health of the digestive system. In addition, the digestion process of food in the intestines will take place more efficiently if you prepare a salad with Italian cabbage for dinner.
Interestingly, its regular consumption also has a beneficial effect on beauty – vitamin C present in the cabbage is a guarantee of skin youth and elasticity, the vegetable also works well on hair and nail health. Italian cabbage compress supporters of natural pain in preventing pain also use headaches and sciatica.
Italian cabbage is the best meat for stuffed cabbage – check a reliable recipe.
Ingredients:
- 1.2-1.3 kg of pork from a shoulder or hip,
- 0.5 kg of rice and 0.2 kg of barley,
- 10 dag of bacon,
- 2 large onions,
- 1 large head of Italian cabbage or 2 smaller,
- Salt, pepper,
- 1 jar of tomato puree,
- 2 tablespoons of vegetable,
- 3 liters of water.
Start by cooking rice in salted water – So that it is not completely soft. Similarly with groats. Then and pour the rice and porridge into a large bowl and mix, set aside to cool.
Grind the meat. Also grind bacon, stop it in a pan. Add finely chopped onion and fry together until it fade. Mix the cooled groats with fat and onion, then add ground meat. Season with salt and pepper, mix everything thoroughly.
Cook the pickle with 3 liters of water, vegetable and puree. Salt to taste.
Take off the leaves from the cabbage, make sure that they do not break. Cut a thick part from each.
Boil water in a large pot. Lightly salt it and throw it into it after 2 – 3 leaves (the amount depends on the size of the pot). Cook for about 3 minutes, then take it out on a large plate or into a large bowl so that the leaves do not get torn.
Cool and wrap a portion of porridge with meat in a letter. Cover the ends of the leaves underneath.
Place the stuffed cabbage so closely in a heat -resistant baking form. Pour the pickle and put in the oven preheated to 180 degrees for about 70 minutes. The top can be covered with a few other cabbage leaves so that it does not sinter too. Serve with your favorite sauce.
Source: Smher.pl, Terazpoczy.pl
