Cabbage: Properties, Benefits, and Culinary Uses

The first advantage is its year-round availability, non-stop and at a good price. The second is that nothing of this extraordinary vegetable, one of the most nutritious, goes to waste. Everything can be used. It boasts extraordinary versatility when it comes to cooking recipes. cabbage thanks to potassium and vitamin k, for example, naturally protects the entire cardiovascular system. And it helps fight atherosclerosis.

Index of topics

Origins

There are cabbages out there multiple varieties, from cabbage to Savoy cabbage, from kohlrabi to broccoli, and most of them are native to the Mediterranean basin. Cabbage has been cultivated since ancient times and belongs to the Brassica oleracea L. species.

Nutritional properties

A set of several important beneficial substances that allow our immune system to strengthen itself naturally and defend the body from various pathologies.

92,18 grams of water
3,20 grams of sugars
2,50 grams of fiber
1,28 grams of protein
0,10 grams of lipids

Benefits

Cabbage boasts numerous beneficial properties, It is rich in iron, fiber, fatty acids, vitamin A, Vitamin C e CalciumA truly complete and nutritious plant-based food, it's incredibly beneficial for your health. It's anti-inflammatory, free radical-scavenging, detoxifying, and even has been credited with anti-tumor properties. It's also recommended for strengthening the immune system.

But let's see in detail what all the healthy properties that distinguish these foods are:

Cabbage has always been known for its anti-inflammatory properties, it is rich in iron, mineral salts, fibre and antioxidants capable of fighting free radicals and aging.
The high vitamin C content makes it a perfect food to combat the flu-like illnesses typical of the winter season.
Cabbage contains a good amount of Omega 3 fatty acids, is one of the main plant sources of calcium and is a vegetable capable of performing a detoxifying and protective action against cancer.
It contains a lot of protein.

Use in the kitchen

Particularly versatile in the kitchen, the different varieties of cabbage lend themselves to numerous dishes, both starters and side dishes. It can be eaten both cooked and raw. It's excellent in cream soups, steamed, and drizzled with olive oil. Even the outer leaves are precious; don't waste them, but make sure they're fresh and not yellowed when you buy them. Cabbage recipes are truly endless, ranging from starters to salads, and even everything you can do with leftovers.

Pasta with cabbageA classic: with an extraordinary flavour and very filling.
Cauliflower soupA healthy recipe to enjoy with croutons and a drizzle of olive oil.
Cabbage with paprika. A dish with an unusual flavor, enriched with apples and onions.
Marinated Kale SaladA light salad with roasted vegetables and sweet potatoes.
Anti-waste soupA healthy and nutritious recipe for reusing leftover cauliflower and broccoli.

How to avoid bad smells when cooking cabbage

When cooking cabbage, there's a small torture you might feel unavoidable: the bad smell, which can spread from the kitchen to the rest of the house. Yet there are some tricks to avoid this torture. They're very easy to apply and very ancient. Simply add two walnuts to the cooking water, or boil some bay leaves along with the cabbage. Other tricks: a peeled potato in the cooking water, a teaspoon of white vinegar or milk, a tablespoon of capers, a slice of bread soaked in vinegar on the lid. Choose your favorite and see if it works.

When not to eat cabbage

Eating cabbage has no particular contraindications, except in exceptional cases, but excessive consumption, especially raw, can lead to bloating and flatulence. Therefore, it's best to consume it in balanced quantities.