Cabbage is a green leafy vegetable. In some varieties cabbage can be red or purplish. The plant is also called head cabbage.
The partially unfolded outer leaves are inedible. The only part of the plant that is normally eaten is the leafy head.
The cabbage is consumed raw, cooked, or preserved. It is often added to soups or stews. It is the main ingredient in coleslaw and is used to prepare the famous borscht in Central and Eastern Europe. Cabbage is the basis for the German sauerkraut.
When cabbage is boiled for more than 5 to 7 minutes, it releases a strong "Odor" many dislike. The best way to cook the cabbage to avoid the "unpleasant" smell, is to slice it thinly and cook for not more than 5 minutes.
Boiled cabbage is an excellent accompaniment to meat, poultry or fish dishes. it is served Sauteed with onion and garlic or cooked in combination with other vegetables, cabbage is an excellent source of vitamins and dietary fiber. It is
very low in calories therefore the cabbage soup is famous for its properties to shed pounds in very short time period.
It is not recommended to follow the cabbage soup diet for more than one weak for various health reasons. As always it is a good idea to ask the opinion of your family doctor or dietitian before starting any slimming diet plan.
Cabbage is also used to prepare cabbage rolls an East European and Middle Eastern delicacy. The leaves are softened in boiling water or by placing the whole head of cabbage in the freezer.
Cabbage can be pickled too. To pickle the cabbage the leaves are shredded and kept in a brine made of its own juice with salt and kept in a warm place for 2 to 3 weeks to ferment. Cabbage can also be pickled with vinegar, salt and other
spices along with other vegetables.
Cabbage, raw Nutritional value per 100 g (3.5 oz)
Energy 103 kJ (25 kcal)
Carbohydrates 5.8 g
Sugars 3.2 g
Dietary fiber 2.5 g
Fat 0.1 g
Protein 1.28 g
Thiamine (Vit. B1) 0.061 mg (5%)
Riboflavin (Vit. B2) 0.040 mg (3%)
Niacin (Vit. B3) 0.234 mg (2%)
Pantothenic acid (B5) 0.212 mg (4%)
Vitamin B6 0.124 mg (10%)
Folate (Vit. B9) 53 µg (13%)
Vitamin C 36.6 mg (61%)
Calcium 40 mg (4%)
Iron 0.47 mg (4%)
Magnesium 12 mg (3%)
Phosphorus 26 mg (4%)
Potassium 170 mg (4%)
Zinc 0.18 mg (2%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
Like broccoli cabbage is a source of indole-3-carbinol, a chemical which helps DNA repair in cells, and block the growth of cancer cells.
Fresh cabbage juice help to the healing of peptic ulcer.
Cabbage may also act as a goitrogen. It blocks organification in thyroid cells, thus inhibiting the production of the thyroid hormones (thyroxine
It is well known that cabbage is a windy vegetable. Cabbage is also a good laxative.
The #1 cabbage producing country is China, followed by India and then Russia.
We have made a habit to include cabbage in our diet. we eat it raw, like cabbage tabouleh, or cooked with onion garlic tomato and spices.
We also use cabbage to prepare many other dishes specially soups.