Young cabbage, although it is often pushed to the margins of culinary choices, hides extraordinary health potential. Contains about 37 mg of vitamin C per 100 g (USDA Fooddata Central, 2020), which makes it a valuable ally in building immunity and the fight against infections. Compared to sauerkraut, which provides about 15 mg of vitamin C per 100 g, young cabbage offers almost 2.5 times more of this valuable substance.
The valuable properties of young cabbage do not end with vitamin C. It is also a source of vitamins A, E, K and group Bthat support the health of the eyes, skin and nervous system. Among the minerals we will find:
- iron (0,5 mg/100 g),
- calcium (40 mg/100 g),
- magnesium (12 mg/100 g).
Particular attention is worth paying to bioactive relationships, such as Sulforaphane and Indol-3-Carbinol, which have anti-cancer effects. Studies conducted by scientists from the University of Georgetown (2007) indicate that these substances present in cross vegetables, They can reduce the risk of breast, prostate and large intestine cancer by supporting detoxification processes and regulating estrogen metabolism.
The benefits of the digestive system cannot be ignored. Thanks to the content of 2.5 g of fiber per 100 g, young cabbage supports digestionregulates intestinal peristalsis and prevents constipation, which makes it an ideal component of a balanced diet. 100 grams of the product is only 40 kcal, so it will make it easier to get rid of excessive kilos.
The simplicity of this dish goes hand in hand with its sophisticated taste. Here is a recipe that will allow you to conjure up chops, which is an excellent alternative to traditional ground.
Ingredients:
- 1 small head of young cabbage (approx. 500-600 g),
- 1 average onion,
- 2 eggs,
- 3 tablespoons of breadcrumbs (plus additional breading),
- 2 tablespoons of chopped dill,
- Salt and pepper to taste,
- Vegetable oil for frying (e.g. rapeseed).
Preparation:
- Finely cut the young cabbage and then burn it with boiling water. Leave for 5 minutesthen thoroughly squeeze the excess water so that the mass is compact.
- Chop the onion into small cubes and fry in a small amount of oil until it becomes soft and slightly golden.
- In a large bowl, combine imprinted cabbage, vitrified onion, eggs, breadcrumbs and chopped dill. Season with salt and pepper, mix thoroughly until the mass is uniform.
- Form small chops from the mass, and then coat them in breadcrumbs to get a crunchy coating.
- Heat the oil in a pan and fry the cutlets on medium heat for 3-4 minutes on each sideuntil they get a golden color.
These chops are not only a feast for the palate, but also a way to introduce more vegetables and valuable nutrients to the menu. Each portion provides fiber, vitamins and minerals, supporting health without compromise in taste.
Young cabbage cutlets blend in well with various additions. Serve them with young potatoes sprinkled dill or buckwheat groats. To diversify the taste, add yogurt-chosite sauce or classic dill sauce. They are also great in the company of fresh tomato and cucumbers salad.
Young cabbage cutlets harmonize perfectly with the roasted root vegetablessuch as carrots, parsley, celery or beets. You can also serve them from sweet sweet potato puree, mixed with nutmeg. We recommend bolder gourmets chutney with mango or plumsprepared with the addition of ginger, chili and apple cider vinegar. This sweet-picrantine addition, popular in the cuisine fusion, introduces an exotic note and breaks the delicacy of chops.
Sources: Teragota.pl, Pubmed
