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Cabbage

Cabbage


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Cabbage


Cabbage is a vegetable that belongs to the cruciferous family: its species is called Brassica. The cabbage is widely used in the kitchen and it is eaten both the leaves - as in the case of cabbage, cabbage and bruxeller sprouts - and the flowers not yet matured, as is the case of cauliflower and broccoli. Cabbage is excellent in low-calorie diets because it contains very few calories and can be cooked in many different ways. It has a characteristic taste that not everyone likes, but its beneficial properties are such as to make it indispensable in balanced diets, which aim to provide the body with the ideal supply of mineral salts and vitamins. The cabbages are harvested and sold throughout the year, however they remain typically winter vegetables, when in the markets they are available in more variety and their price drops considerably. The cabbages were known since ancient times and for the Greeks and Romans they were even sacred, since they were used to fight various diseases. Not only: during banquets large quantities of raw cabbages were consumed because they helped the body to limit the effects of the excess alcohol intake. Over the centuries the use of cabbages has spread a little in all social classes: cooked or raw, these vegetables can be eaten alone, boiled or steamed, or used to flavor soups, soups and purées of vegetables. The ideal cooking method, however, remains the steam capture, which allows the cabbages to be cooked without depriving them of minerals and vitamins, which otherwise would remain in the cooking water.

The different varieties of cabbage



There are many types of cabbage, different in appearance but with very similar properties and taste. Among the most common cabbages there are cauliflowers, of which the inflorescences are eaten not yet matured; cauliflowers can be white, butter-colored or tending to purple: to be good, they must be firm, uniform in color, without gray spots indicating excessive ripeness (if there are these spots, chances are the cauliflowers are old) . This vegetable can be consumed alone or with pasta, put in oil or vinegar and used as a side dish for meat or fish dishes. Then there are broccoli and broccoli, also very common in the Mediterranean areas and therefore in Italy: of a darker and more intense green than cauliflower, broccoli has double and short stems, smaller than those of cauliflower. Also the inflorescences are green: like those of the turnips, they present a notable concentration of vitamins and mineral salts indispensable for the human organism. Despite their name which seems to refer to Belgian origins, Brussels sprouts are 100% Italian, very common in our peninsula and used mainly as a side dish. They have a bitter aftertaste that differentiates them from other cabbages (characterized by a pleasantly sweet taste) and owe their name to the fact that the ancient Romans exported them successfully to Belgium. The so-called cabbage is instead completely smooth, characterized by firm and compact leaves even more than those of the classic salad: it is almost always eaten raw, cut into strips; sauerkraut is made from white cabbage. Savoy cabbage is also similar to a head of salad with rather wrinkled green leaves, less compact than those of cabbage. It is mainly used to prepare soups, risottos and soups.
Other equally used but often less known variants are the Chinese cabbage, the marine cabbage, the black cabbage and finally the kohlrabi.

The properties of cabbage



The cabbages contain many vitamins from group A and B (B1, B2), folic acid (B9), vitamins C, K and U. They are also very rich in minerals such as calcium, potassium, magnesium, iron, phosphorus and iodine, and chlorophyll , a substance that stimulates the production of hemoglobin and that together with iron helps prevent anemia. Remarkable is also the presence of antioxidants, substances that effectively counteract the oxidative stress encountered in everyday life, exposed as we are to pollution, smoke, ultraviolet rays and often also to incorrect eating habits. Cabbages contain sulforaphane, one of the most important antioxidants: several studies have shown that by introducing this element into the daily diet, the oxidative damages of DNA are significantly reduced. Not only: cabbages also have proven anticancer properties. It has in fact been ascertained that the assiduous consumption of this vegetable prevents the onset of tumors, counterbalancing the risk factors to which we are exposed in spite of ourselves, such as for example smog or passive cigarette smoke.

Cabbage: How to cook cabbage



There are many recipes for cooking cabbages, whether you want to use them as a side dish or to cook a first course. Cooked alone, the cabbages are excellent steamed, as they maintain their extraordinary properties intact. Seasoned with cooked ham and béchamel, the cabbage is also excellent in the oven, lightly au gratin. The risotto with cabbage is excellent, while for pasta-based risotto broccoli and cauliflower are more suitable, to which you can add breadcrumbs, bacon or sausage. Cabbages are also widely used to flavor hot soups and soups.



Comments:

  1. Zulkirg

    Bravo, your idea is very good

  2. Meztisar

    As always on top!

  3. Brooke

    What does the word mean?

  4. Felrajas

    Aside from repetition, it's not bad overall.



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