Who would have thought that cabbage would be the secret to longevity? This inconspicuous vegetable from the cruciferous family contains many valuable antioxidants with anti-inflammatory and anti-cancer properties. A large amount of vitamin C supports immunity, and vitamins A, E and B strengthen the skin, hair and nails.
Cabbage was brought to Poland from Germany in the 14th century. To this day, it is the basis of many traditional Polish dishes. No wonder she is considered the queen of Poland. It also has its own capital, Chrasznica. This is where the most popular sauerkraut comes from, prepared only with salt.
There are several varieties of cabbage. The most popular are:
- white cabbage – has a hard, compact head and smooth leaves;
- red cabbage – it owes its red color to anthocyanins – substances with health-promoting properties;
- kale – has slightly notched leaves.
These vegetables differ slightly in appearance and culinary use. Savoy cabbage is often used in salads, and white cabbage is most often pickled.
it is a low-calorie vegetable providing approximately 30-40 kcal per 100 g. However, its health properties are determined by its rich composition. Cabbage provides a large dose of vitamin C – 47 mg – almost the same as citrus fruits. It is an excellent source of B vitamins – especially folic acid, as well as vitamin K and minerals such as iron, calcium, potassium, magnesium.
Cabbage also contains valuable sulfur compounds and antioxidants: indoles, isothiocyanates, sulforaphane. These substances have strong anti-inflammatory and anti-cancer properties. Eating cabbage several times a week can reduce the risk of some cancers by up to several dozen percent.
Read also:
However, the health properties of cabbage do not end there. Thanks to the high fiber content, it regulates the functioning of the intestines, cleanses them and accelerates digestionbut also strengthens immunity and lowers blood cholesterol.
Eating cabbage, especially in winter, will help protect the body against infections. This is due not only to the high content of vitamin C, but also to antioxidants. During autumn and winter infections, it is worth reaching for sauerkraut. The fermentation process increases the fiber content, preserves the vitamin C contained in cabbage and provides probiotic lactic acid that supports intestinal flora, digestion and body immunity.
Cabbage juice also has health properties. Drinking regularly helps in the treatment of stomach ulcers. In addition, it removes toxins from the body and supports the liver.
Cabbage is especially recommended for pregnant women due to the high content of folic acid, which protects the fetus against neural tube defects. People with anemia or anemia should also include them in their diet reduced immunity.
Thyroid diseases may be a contraindication to eating cabbageespecially Hashimoto’s. Cabbage contains goitrogens, which contribute to the development of goiter. Fortunately, heat treatment largely neutralizes this ingredient.
People with blood clots should also be careful with cabbage. This vegetable contains a large amount of vitamin K, which has an antagonistic effect on anticoagulants. In turn, the bloating properties of cabbage may irritate the digestive tract of people with severe stomach ulcers or enteritis.
Cabbage has a wide range of culinary uses. It can be pickled, cooked or munched raw. Each form has slightly different properties and we will use them to prepare various dishes.
Raw cabbage retains all vitamins and phytonutrients. It provides a large dose of vitamin C, B9, K and fiber. It is best to chop it finely and serve it with carrots, apples or peppers in the form of delicious salads. The addition of oil will facilitate the absorption of fat-soluble vitamins.
Read also:
Boiled cabbage is also often served in Polish cuisine. We can find it in cabbage soup or the popular cabbage rolls. Although cooked cabbage loses a large part of vitamin C, it is easier for children and the elderly to absorb. It is worth adding cumin, marjoram or bay leaf to it, which will help reduce its bloating properties and enhance its taste.
It is also widely used in Polish cuisine . It is used to prepare bigos, stuffing for dumplings and dumplings, cabbage with peas and croquettes. Fermentation enriches it with lactic bacteria and helps retain most of the vitamin C. Sauerkraut juice is also extremely healthy.
If you buy ready-made sauerkraut, pay attention to whether it is not leavened. These are two completely different products. Sauerkraut is not fermented. It owes its sour taste to the addition of vinegar.
Sources: Terazgotuje.pl, ncez.pzh.gov.pl
