A cabbage is a plant edible whose leaves form a kind of head. There is a wide variety of cabbages, arising from variations of the wild plant.
Also know as cabbage or cabbage cabbage, the usual thing is that the term refers to the species whose scientific name is Brassica oleracea var. capitata. It’s about a food that presents a high level of calcium, beta carotene, Vitamin A Y vitamin C, among other nutrients.
On the other hand, cabbage is also rich in iron, iodine and potassium, and has many healing and medicinal properties, among which the following stand out: anti-catarrhal, anti-rheumatic, energetic, digestive, anti-diabetic, healing and, like many other vegetables, anti-cancer . It is recommended to consume it as fresh as possible and without subjecting it to very complex preparations to take advantage of its Benefits to the maximum, as heat can rob much of its potential.
Cabbage can be eaten raw, pickled, or cooked. In many countries, for example, are popular the cabbage and carrot salad and the cabbage and apple salad, among other.
Other food very popular that is prepared with cabbage is the sauerkraut. This dish, traditional in Germany, consists of a fermentation of cabbage in brine. Sauerkraut is often used as an accompaniment to sausages and various cuts of pork.
To prepare homemade sauerkraut, not everyone follows exactly the steps of the prescription traditional, since it is not always possible to have the time or the necessary ingredients for it. A preparation accessible to anyone requires the following ingredients: 1 green cabbage of moderate size; oil (preferably olive); 1 medium or small onion; vinegar; Salt.
Once these ingredients are gathered, the preparation of homemade sauerkraut is quite simple:
* cut the cabbage into thin strips and the onion into slices;
* heat about 1 tablespoon of oil in a saucepan over medium high heat;
* add the onion slices and stir constantly until soft;
* Add 1 1/4 cup of vinegar, half a cup of water, salt to taste and the cabbage strips;
* Cover the pot and continue to simmer until the cabbage is tender enough to have a tender consistency (this can take between half an hour and 45 minutes, and water may need to be added if the mixture seems to dry out).
As can be seen, the most common sauerkraut recipe, outside its country of origin, does not require great knowledge culinary no hard-to-get ingredients. As if all this were not enough, it is possible to store it in the refrigerator for two weeks.
The Stuffed cabbageOn the other hand, it is prepared in different Asian and European countries. To make it, you must choose a filling (which can include beef or pork, onion, rice and other ingredients) and wrap it with the leaves. They are then steamed or cooked in an oven over low heat.
Cabbage’s versatility makes it special among other vegetables, such as lettuce, which seem to be reserved almost exclusively for salad. With cabbage it is possible to replace the lettuce in a complete salad of tomato, onion and red pepper, for example, but it can also be used in sauces, sautéing it previously with other vegetables, to accompany pasta or pizza, or to fill baked dishes.
Among the varieties of cabbage, one of the best known is the Brussels cabbage or Brussels sprouts. This variety is much smaller than the common cabbage, since its diameter does not usually exceed four centimeters. The Chinesse cabbage, the savoy cabbage and the curly cabbage are other types of cabbage that are grown in different regions.