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The magic cabbage

It might seem like a second-rate ingredient, and yet cabbage is present in all the world’s cuisines.
In Europe, it is the main ingredient in German dishes, from the classical sauerkraut to stuffed black cabbage, while in Eastern Europe and the Middle East recipes with soups and appetizing cabbage rolls abound.

Those who have tried it (and can’t do without it!), say that one of the most flavorful and healthy dishes in the world is Kimchi, a world-famous Korean specialty, prepared with fermented cabbage, shallot paste, shrimps, anchovies, hot pepper, ginger and other vegetables. Autumn is the best time to eat it. Trying is believing!

Generous on all levels

Cabbage is one of the healthiest vegetables
It offers benefits and protection, is widely available and comes in many varieties.
From October to April we can choose between broccoli, Brussels sprouts, cauliflower, white cabbage, Chinese cabbage, black cabbage, kohlrabi and Savoy cabbage.

The whole “family” is rich in fatty acids like omega 3 and omega 6, glutamic acid, calcium, fiber and iron - much more than in meat -, flavonoids, sulforaphane, vitamin A and C.
Nutritionists of the Healthy Food Guide recommend preparing it just before you eat it or cooking it to enjoy its fantastic properties:

- anti-tumor

- anti-oxidant

- anti-inflammatory

- detoxifying

- it lowers pressure

- it strengthens the immune system

- it protects from free radicals and oxidative stress

- it defends the organism against germs, bacteria and inflammation

How to enjoy its benefits?
When in season, add the cabbage to your menu, at least two or three times a week.
Choose light cooking methods such as steaming, and do not cook for more than 10 minutes. It can also be eaten raw in salad.

Bon appétit!