White cabbage occupies a dominant place on the table of most of the inhabitants of Russia. Red cabbage and cauliflower, as well as such species as broccoli, Brussels sprouts, kohlrabi, Savoy, Chinese, are consumed in large quantities. Differing in appearance and taste, all varieties of cabbage contain about the same complex of nutrients and biologically active substances with different ratios of the individual components.
All types of cabbage are characterized by a high protein content, which lacks only a few amino acids to become equivalent to animal proteins. In terms of carbohydrate content, cabbage is not inferior to other vegetables and contains glucose and fructose, pectic substances, and fiber.
Cellulose, from which cabbage cell walls are built, is not absorbed by the body, but it is absolutely necessary, as it improves the motor activity of the intestine. In addition, fiber has a positive effect on the development of beneficial intestinal microflora – an essential element of the process of digesting food. So eat cabbage and do not get sick!
Freshly squeezed cabbage juice, which contains vitamins and minerals in its original form, enhances peristalsis, eliminates dyspeptic symptoms, accelerates the evacuation of the contents of the large intestine, improves liver function.
And he also has antitussive, expectorant, and emollient action, it is prescribed for colds, accompanied by cough, and bronchitis.
Cooking cabbage juice at home is not difficult. Carefully washed cabbage leaves are passed through a juicer, filtered through a double layer of gauze, and slightly heated.
All cabbages are good – choose to taste
The cabbage came to Russia for a long time. For example, it began to make sour in about the IX century. Since then, going on a long journey, our ancestors always had with them a “road set”, which always had honey, pickled mushrooms, and sauerkraut.
Types of cabbage
The special value of white cabbage is explained by the presence of ascorbigen in it – the most stable type of vitamin C. If other forms of vitamin C are easily destroyed when chopping and processing cabbage, then ascorbigen is very stable and can last more than a year. It is of great value in the winter.
Cabbage contains phytoncides that have an antibacterial effect on Staphylococcus aureus, tubercle bacillus, and some other microbes.
Fresh cabbage juice is used in the treatment of gastric ulcers and duodenal ulcers. It promotes the healing of ulcers and quickly leads to recovery or significant improvement in health.
It is also called a leaf. Often this cabbage is taken for a salad. In terms of its composition, the plant exceeds the protein content in the amount of vitamin C, mineral substances (potassium, iron). It also contains the essential amino acid lysine, which has the ability to dissolve foreign proteins that enter the human blood and serve to cleanse it of harmful microorganisms. Chinese cabbage leaves are recommended for patients with hypertension, atherosclerosis, obesity, suffering from constipation. In recent years, this cabbage is zoned in Russia. The following varieties are now known: early-ripening Vesnianka, mid-ripening Swan and Pava, early ripening varieties Swallow.
The leaves are used fresh, and they can be pickled, salted, or boiled. But often this cabbage is planted to prepare a special dish that allows for a long time to preserve youth and health – “kimchi”.
The leaves of Chinese cabbage are cut into strips, sprinkled with salt (30 g of salt per 1 kg of cabbage), and left for several hours. Then finely chop the onion, garlic and mix with red pepper, adding to pickled cabbage. This mixture is placed in a container (preferably in an earthenware one), placed under pressure, and left for 2-3 days.
The content of protein, carbohydrates, and vitamins Kohlrabi is close to the Brussels sprouts. It is not only tasty but also useful. Especially valuable for the diet of people with high blood pressure and all those who want to lose weight. Calms the nerves. Kohlrabi can be consumed fresh, as well as stewed and boiled.
This is a kind of white. It differs from her red-purple leaf color. This color is the result of the content of anthocyanin in the cell sap, as well as a higher content of vitamins, carbohydrates, proteins, and other useful substances. It is used primarily for making salads. You should not cook red cabbage, but it is stored perfectly, so you can make fresh salads or side dishes from it almost all year round.
Contains vitamins and protein more than cabbage. It contains a lot of potassium and very little fiber. It is well-suited for feeding full people, as well as patients with hypertension and other cardiovascular diseases.
Brussels sprouts have a peculiar, sweetish taste and are good for making soups and side dishes. The broth of the cobbles of Brussels sprouts in nutrition is the same as chicken, but it does not contain cholesterol.
Chinese Cabbage (Petsai)
The gentle leaves differing in exclusive juiciness form a friable head of cabbage. The edges of the leaves may be toothed or wavy, cylindrical heads – elongated and oblong. Each leaf has a white, flat, or triangular median vein. On a cut heads of yellow-green color. Chinese cabbage has the same beneficial qualities as the Chinese one. Loose cabbages are used fresh for salads, as well as stewed, cooked soups. In some countries, it is used in a fermented form.
Stalked cabbage (Pak-tea)
It is also an Asian variety of cabbage. Its petioles are very fleshy, white in color. They have great taste. Prepare them to be eaten like asparagus. Green pieces can be stewed like spinach.
The head of this cabbage is not solid, loose. Corrugated and thin leaves. It has a very good taste, and there are 2 times more vitamins, protein, and other nutrients in Savoy cabbage than, for example, in white cabbage. This cabbage can be used for making salads, soups, as a filling for pies. It can also be fried and stewed with meat.
It is indispensable for diet food. It is recommended for patients with hypertension. Minus one: it is completely unsuitable for long-term storage and fermentation
Such tasty dishes
Many housewives diversify the family menu, using different varieties of cabbage. Fortunately, there are many of them: red, Chinese, color, etc.
Red cabbage is not liked by everyone. It turns out harsh if it is served on a table finely chopped as a salad. Perhaps that is why such a vegetable is rarely cultivated in the country gardens. And in vain. The fact is that when cooking, many housewives usually skip one very important procedure – scalding (blanching) the cut mass. And if you do not forget about it, then the red cabbage in the salad turns out soft, while remaining juicy.
Red Cabbage Salad
Cob chop straw, hold in boiling water for 2-3 minutes, quickly drain in a colander and shake. After that, put in a salad bowl, drizzle with vinegar, and mix immediately. Let stand a little, then the cabbage will get a beautiful dark red color. Then fill the salad with vegetable oil, sprinkle with some sugar and salt.
Red cabbage with rice
Fry the onions, add the chopped red cabbage, mix, put in a saucepan. Put a layer of washed rice on top, pour over vegetable or melted butter, gradually pour in broth. Cover the dishes tightly with a lid and put them on low heat in the oven for 1.5-2 hours.
Chinese cabbage is the earliest. Gardeners generally rank it as a green culture and are used only for salads. However, the characteristic cabbage flavor suggests other options for its preparation. In summer, when white cabbage is not ripe, it is good to fill soup and borsch with Chinese vegetables. At the same time, cabbage is quickly boiled soft, therefore it is suitable for quick preparation. You can also do this in the winter, only the cabbage will not be from the garden, but from the market. By the way, Chinese cabbage is great for cooking cabbage rolls.
Chinese cabbage rolls
From the heads of fresh Chinese cabbage choose the largest leaves. For each, put the minced boiled rice with carrots, onions (fry them separately), and spicy greens. Then gently wrap the stuffing in the leaves and put in a saucepan in which to preheat the vegetable oil almost to the boil, and cover with a lid. When the cabbage rolls warm-up, add water to the pan so that it covers the cabbage only half. Separately, fry the tomatoes until soft and put in a pan with stuffed cabbage. Salt and pepper stuffed cabbage on top, sprinkle with chopped greens, and simmer for 15-20 minutes.
Cabbage can be prepared for future use. To do this, in each half-liter jar put 4-5 cabbage rolls with tomato sauce, in which stuffed cabbage was stewed, cover the jars with lids and sterilize for 10 minutes in boiling water, then roll-up. If these same stuffed cabbages are cooked with meat stuffing, then roll them into the banks is not recommended – risky.
Cauliflower in batter
Vegetables are divided into small inflorescences. Place the cauliflower blossoms on the fork alternately and dip them in the dough (it should be the same thickness as for pancakes) and fry until golden brown in a pan in melted butter or margarine. To make the dough, beat the egg, gradually adding sour cream, flour, salt, baking soda, and granulated sugar. When serving, pour the oil over the dish or separately offer tomato sauce.