Such A Different Cabbage

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

When we think of cabbage, most often there is an image of a strong light green head of cabbage, an appetizing crunch and a snow-white sweet stump. Less often, the image will coincide with the white heads of cauliflower. Although there are still many different varieties of cabbage that look like pantries filled with nutrients

White cabbage

Our nurse, who does not lose her healing properties all year round. Even in spring, when other vegetables and fruits have lost some of their vitamins, sauerkraut remains as attractive for meals as in autumn.

Red cabbage

Red cabbage can boast not only purple-red color, competing with white cabbage. She is ahead of white heads of cabbage in many respects:

• a denser head of cabbage;

• greater cold resistance;

• greater resistance to diseases and pests;

• more valuable chemical composition. After all, the content of protein and vitamins, sugar and minerals in it is immeasurably higher.

But it has one big drawback - it is used only fresh, but it is not suitable for fermentation for future use. It can be kept fresh until March.

Savoy cabbage

Delicate leaves of savoy cabbage are richer in chemical composition than white cabbage and are valued as a dietary product. Its looser head of cabbage is formed from bubbly and tender leaves. The leaves are pale green outside, and light yellow inside the head of cabbage.

Bubbling of cabbage leaves gives an original look to stuffed cabbage, and their tenderness makes hodgepodge, borsch, soups, pie filling more appetizing.

Brussels sprouts

Brussels sprouts are a mutant of Belgian cabbage. Its miniature heads of cabbage reach a diameter of 2.5-7 cm. But on one plant there can be up to 90 such heads of cabbage, sitting in the axils of the leaves on a high stem.

The high solids content distinguishes Brussels sprouts from their relatives. There is so much vitamin C in it that tea lovers can drink tea without lemon.

The energetic nutritional value of delicious heads of cabbage is 1.5 times higher than that of our usual white cabbage. Heads of cabbage look beautiful and appetizing in salads, in side dishes for main courses and soups. They are pickled, frozen. Freezing does not diminish the nutritional value.

Cabbage

Peking cabbage is the leader in protein-amino acid composition among salad plants. Although its leaves are good not only for salads, but also for making stuffed cabbage, for cooking soups.

It is appreciated for its early maturity (the growing season is 30 days), cold resistance and shade tolerance.

There are varieties, the leaves of which are tightly closed, forming open heads of cabbage resembling large glasses, or closed loose heads of cabbage elongated. But more often cabbage is a rosette of wrinkled, swollen, oval leaves.

Kohlrabi

Kohlrabi cabbage has a delicious and delicate stem fruit rich in vitamin C that is edible. For this, kohlrabi is called "northern lemon". The stem plant is also rich in mineral salts, especially magnesium.

Kohlrabi is eaten fresh, boiled and stewed.

Cauliflower

For the easy digestibility of proteins, excellent taste, nutritional value, cauliflower has taken its rightful place in baby and diet food.

Underdeveloped thickened flowering shoots are used for food. Their white or slightly yellowish heads are boiled, stewed, fried, pickled.

Broccoli

Broccoli is the precursor to cauliflower. Thickened peduncles with heads of unripe inflorescences, which contain 1.5 times more protein than cauliflower, are used for food. Broccoli is prepared similarly to cauliflower.