The cabbage is an interesting plant. One of the largest brassica family, cabbage contains a wide selection of nutrients including protein, dietary fiber, vitamin C, folate, magnesium, copper, calcium, potassium, iron, and manganese. It also contains saponins, or sulfides, that contain some of the healthiest compounds found in the vegetable. The seeds and leaves are where many of the health benefits in cabbage are found.
Cabbage has been consumed for thousands of years and has long been associated with health. The ancient Greeks and Romans ate it in their diet, and past research has shown that cabbage increases levels of the liver-protecting antioxidant glutathione, and reduces inflammation and the risk of cancer. Now, new research has shown that cabbage may also help people maintain a healthy weight.
Cabbage, also known as Chinese cabbage, is a member of the cruciferous vegatables family. Generally, cabbage is a cool-season vegetable that is harvested in the spring. Cabbage can be eaten raw, cooked, or fermented. A member of the Brassicaceae family, cabbage is native to Europe, Asia, and Africa.
A Quick Look
The green or purple cabbage is a Brassica family vegetable with a head form. Cabbage is a staple of cuisines all around the globe because it is inexpensive, resilient, and simple to preserve. It contains a lot of vitamins C and K, as well as a lot of antioxidant phytochemicals. This reliable old classic deserves a place of respect at your table, whether you eat it raw, fermented, or cooked.
Cabbage, like brussel sprouts, kale, kohlrabi, broccoli, bok choy, and collard greens, is a green or purple vegetable that belongs to the significant Brassica family.
Cabbage has been a staple of many cuisines for thousands of years, providing a good amount of vitamin C, vitamin K, and folate, as well as a wealth of beneficial phytochemicals. It may be eaten raw and crisp, but it can also be fermented (as in kimchi or sauerkraut) or cooked in a number of ways, including as steamed, sautéed, braised, or stuffed.
Cabbage has become a popular storage vegetable due to its low cost and hardiness. But when it’s in season, in the autumn and winter, it’s at its finest and tastiest.
Cabbage gets its name from the Celto-Slavic root cap or kap, which means “head” and is one of the easiest ways to recognize the vegetable. A cabbage is about the same size and shape as a human head!
Cabbage may range in weight from 0.5 to 4 kilograms (1 to 9 pounds). Depending on the kind, its multi-layered leaves may be smooth or crinkled. White or green cabbage is mid-green to very light green with smooth, densely packed leaves with a more strong crunch and flavor, whereas savoy cabbage has deeper green, crinkly leaves and a mild flavor. Purple or red cabbage has an eggplant color with white streaks running through it. Crisp, with a little biting flavor and silky leaves.
The Chinese or Napa cabbage is a closely related plant. This cultivar features light crinkled, mild-tasting, yellowish-white leaves that are typically oval in form. Chinese cabbage is delicious fresh in salads, tossed into soups and steamed rapidly, or stir-fried.
1 cup raw green cabbage has 22 calories, 0 grams of fat, 1.0 grams of protein, and 5.0 grams of carbs. It contains 2.0 grams of dietary fiber (or 9 percent of your daily requirement).
It’s a rich source of vitamin K and many minerals, including iron, calcium, and manganese, and it’s a great source of vitamin C, providing 54 percent of your daily needs.
According to recent study, cabbage is particularly rich in cancer-protective glucosinolates. Sinigrin is a compound found in savoy cabbage that has been shown to help prevent malignancies of the colon, bladder, and prostate.
It’s recommended to steam your cabbage if you want to keep these nutritious advantages. For starters, heating enhances its cholesterol-lowering abilities. Despite the extended heating time, steaming retains more glucosinolates than microwaving.
Cabbage, whether purple or red, is a nutritious powerhouse. It is rich in the polyphenol anthocyanin, which has anti-inflammatory and antioxidant properties, in addition to its other advantages.
Choose cabbages that are firm, firmly packed, and brilliantly colored, with a fresh, crisp aroma. Those that seem shriveled, cracked, wilted, or bruised are less fresh and may have internal harm.
It’s better to purchase cabbage whole rather than sliced since the vitamin C content degrades once it’s chopped.
Cabbage was one of the few green vegetables available in northern climes throughout the winter months for millennia. This is because it keeps nicely in the refrigerator and may also be pickled and fermented.
Store cabbage in the crisper of your fridge loosely wrapped in plastic to keep the vitamin C level as high as possible. Red and green cabbage may be stored in this manner for a few weeks. Savoy cabbage can keep for approximately a week in the refrigerator.
Cabbage that has been cut loses its vitamin C concentration rapidly. If you need to chop a cabbage into pieces, cover the rest securely in plastic, keep it cold, and use it within a few days.
Peel away the outer leaves of a cabbage before eating or preparing it. Although the interior is generally clean, it is still a good idea to rinse it. Make sure the core isn’t damaged. If you detect signs of worms or insects, soak the head for 15 to 20 minutes in salted or vinegar water before continuing with your dish.
When cutting cabbage, use a stainless steel knife rather than a carbon steel knife. When carbon steel interacts with phytochemicals, the vegetable becomes an unappealing black color. You may grate cabbage or slice it by hand or in a food processor.
The most basic method to consume cabbage is to slice it thinly and serve it uncooked. It’s a crisp complement to other greens or a fresh-tasting base for salads.
You may also throw cabbage slices or chopped into a soup you’re making.
It’s easy to steam cabbage. Slice as you’d like, put in a steamer basket over boiling water, and cook until soft, covered. Serve with a pinch of salt, pepper, and a drizzle of oil or butter, as well as any herbs or flavorings you prefer.
Some individuals dislike cabbage because it has a somewhat bitter flavor. Bitterness, on the other hand, may signify a high nutritional value. Rather than seeking out milder varieties (or avoiding cabbage entirely), enjoy it in “sweetened” recipes. Red cabbage braised with apples and wine; green cabbage cooked with ginger and garlic; cabbage simmered with sweet onion; and cabbage, carrot, and beet slaw are just a few examples.
Slaw made with red cabbage, broccoli, herbs, and grainy mustard
It’s a light and refreshing salad. The ingredients combine to produce a delectable dish that is guaranteed to delight.
1 handful baby dill pickles, chopped 1 head red cabbage, shaved 1 head broccoli, shaved 1/2 head green onion, sliced 1 cherry tomato, split in half (parsley, cilantro, basil) 1 tablespoon grainy mustard 1 tbsp olive oil (extra virgin) 1 teaspoon lemon juice 1/2 teaspoon of salt a half teaspoon of cracked pepper
15-minute prep time Time to cook: 0 minutes There are 8 servings in this recipe.
Prepare the cabbage and broccoli by shaving them and chopping the onion, tomatoes, and dill pickles.
Combine the olive oil, mustard, lemon juice, and salt in a large mixing basin. Toss in the cabbage until it is well distributed. Add the broccoli, onion, pickles, tomatoes, and herbs towards the end. Gently toss until everything is well mixed.
Serve and have fun!
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Foods That Are Related
Cabbage is a vegetable that is usually consumed as part of a cooked dish prepared from it. It is a member of the cruciferous family which is well known for its health benefits. In addition to serving as a nutrient source, cabbage is also a source of fiber due to its high water content.. Read more about cabbage recipes healthy and let us know what you think.
Frequently Asked Questions
What can I do with lots of cabbage?
You can make a coleslaw, or you can make cabbage soup.
Whats the healthiest way to eat cabbage?
Cabbage is a vegetable that has many health benefits. It can be eaten raw, boiled, steamed, sauteed, or in soups and stews.
How do you eat green cabbage?
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This article broadly covered the following related topics:
- cabbage nutrition
- green cabbage nutrition
- cabbage benefits
- benefits of cabbage soup
- how to eat cabbage