Conical cabbage, also known as pointed cabbage, belongs to the same botanical group as classic white cabbage, but it clearly differs in structure and functional properties. Instead of a compact, spherical head, it creates an elongated form, tapering towards the top, with thinner and more delicate leaves. This structure makes it soften faster during cooking and has a milder, less dominant flavor, which is important for people who cannot tolerate the intense aroma of traditional vegetables. It is sold mainly in larger supermarkets, grocery stores and markets, especially during the early and mid-early cabbage season.
The market offer includes varieties intended for direct consumption and those that are suitable for pickling and longer processing. Polish stores and vegetable wholesalers offer, among others, Caraflex F1, appreciated for its crunchiness and slightly sweet tasteand Regency F1, chosen for its aligned heads and universal use in the kitchen. There are also varieties selected for specific culinary applications, for example for stuffed cabbage or fermentation, including Monarcha F1, characterized by thin, flexible leaves. It is also worth noting the presence of Filderkraut, a conical cabbage known from German cuisine protected as a regional product.
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The differences between these two vegetables are expressed primarily in taste and texture. Conical cabbage has thinner and more flexible leaves, which are clearly more delicate in raw form, and after a short heat treatment, they soften faster and become slightly sweet. Thanks to this, it works well in salads, quick stews and dishes in which cabbage is to be an addition, and not the dominant ingredient. White cabbage remains more compact, more intense in aroma and better adapted to long cooking and fermentation, which explains its strong position in bigos, cabbage soup and classic pickles.
In terms of nutritional value, the differences between conical cabbage and white cabbage are small. Conical cabbage provides the usual approximately 45-55 mg of vitamin C per 100 gwhile in raw white cabbage these values are more often in the range of up to 40 mg. The fiber content in conical cabbage is on average 2-3 g per 100 g, and in white cabbage it is usually slightly lower, around 2 g. The differences in calorie content remain symbolic, because conical cabbage has about 23-29 kcal per 100 g, and white cabbage about 20-25 kcal, with a similar content of vitamin K and potassium, the level of which depends mainly on the variety and freshness of the vegetable.
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Cabbage provides significant amounts of vitamin C and iron very low calorie. 100 g of fresh leaves contain on average about 50 mg of vitamin C, which constitutes a significant part of the daily requirement and supports the body’s immunity and regenerative processes. The same portion contains about 0.4-0.6 mg of iron, which is particularly important in a diet based on plant products. Additionally, cabbage provides vitamin K, folates and B vitamins that support metabolism and proper functioning of the nervous system.
Fiber also plays a significant role in its composition up to 3 g per 100 g of product. This amount supports intestinal function and helps maintain a feeling of satiety without increasing the caloric value of meals. Cabbage, like other cruciferous vegetables, contains glucosinolates, i.e. plant compounds that have a beneficial effect on inflammatory processes and protect cells against oxidative stress.
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This cabbage works best in dishes that require short processing and maintaining the natural crispiness of the leaves. It is most often used for salads and salads because it quickly softens under the influence of salt or light dressings based on olive oil, yogurt or citrus juice. It combines well with vegetables and fruits with a higher acidity, such as carrots, apples or pickled cucumbers, and when supplemented with an egg, fish or legumes, it can serve as a stand-alone meal. In the warm version, conical cabbage works well in quick pan dishes and light vegetable soups, where time and energy are of the essence. delicate structure.
It is also increasingly used for fermentation, both in the form of classic sauerkraut, as well as quick pickles prepared in a few days. The conical variety has a milder flavor and softer texture than traditional white cabbage, which works well in sandwiches, salads and bowls. In modern cuisine, the leaves are sometimes used as edible “wraps” after a short blanching, and baked wedges with fat and spices become a simple addition to dinner.
Source: Terazgotuje.pl
