What is Cabbage
Cabbage is one of the most versatile vegetables. It can be made raw as a crunchy salad, stewed meat on the stove, grilled in the oven. Cooked in a slow cooker, or even grilled like a steak. Then, It doesn’t often get the value it deserves. This is because it often plays a minor role in other elements of the dishes, whether it is corned beef or barbecue. It sometimes has a bad reputation for being slimy and a bit spicy. However, the secret to enjoying all these forms of cabbage is to start with proper cooking. Although the nutritional content of cabbage is impressive, it is often overlooked. So, below I will show some possible way of to eat cabbage and the health benefits in it.
Health Benefits of cabbage
Cabbage offers enormous health benefits that cannot be ignored!
The health benefits are very similar to those of broccoli (they belong to the same plant family). Cabbage is a great source of beta carotene, fiber and vitamin C. (To reduce vitamin C toxins that are a major cause of arthritis, gout and skin diseases.) In addition, cabbage reduces the risk of certain types of cancer, including colorectal cancer.
It is cheap and widely available throughout the year.
There are also a variety of cabbages, including green, savoy, red, napa, bok choy and Brussels sprouts (small cabbage!). You can enjoy eating cabbage all year round. Although any cabbage can serve any purpose, plant breeders have developed a wide variety of varieties and textures. Some are sweet, light, soft as lettuce; There is a good “rock” to grind or grind in the cut to harden or burn others.
Cabbage stays in the fridge longer than most vegetables.
Properly covered, it will withstand a lot of adverse conditions from 3 weeks to 2 months in your refrigerator. In the case of a proper root cellar, it can also last a long time. Store in a hydrator drawer if possible. If you are not using it yet, don’t wash it or either remove the outer leaves.
It is versatile
I cut it into soups and salads, mixed it in coleslaves, stirred it with onions and apples, fermented it in sauerkraut, stuffed whole cabbage or individual cabbage leaves, boiled, roasted, and so on baked. I even experimented with cabbage desserts, not always successful! (See more about cooking below.)
Cabbage is wonderful for skin beauty and weight loss!
I’m sure you’ve heard of the cabbage diet (which I wouldn’t recommend). Also, a cup of cooked cabbage contains only 33 calories and is low in fat and high in fiber. Cabbage helps keep skin healthy, toned, flawless and radiant; It is rich in antioxidants (including vitamin C and beta carotene).
Cabbage contains nutrients.
Although cabbage is low in calories, its nutritional content is impressive. In fact, only one cup (89g) of raw green cabbage provide:
Calories: 22
Protein: 1g
 Fiber: 2g
Vitamin K: 85% RDI
VitaminC: 53.99% RDI
Folate: 10% RDI
Manganese: 7% RDI
VitaminB6: 5% RDI
Calcium: 4% RDI
Potium: 4% RDI
Magium: 3% RDI
Cabbage also contains small amounts of other micronutrients, including vitamin A, iron and riboflavin. As you can see in the previous list, it is rich in folic acid and vitamin B6. These two vitamin B6 and folic acid are essential for many important processes of the body, including energy metabolism and normal function of the nervous system. In addition, it is high in fiber and packed powerful antioxidants, including polyphenols and sulfur compounds. Antioxidants improve the body from free radical damage. Molecules are free radicals with an odd number of electrons, making them unstable. When their levels are too high, they can destroy your cells. The content of vitamin C in cabbage is particularly high. Vitamin C is an effective antioxidant that can prevent heart disease, certain cancers and vision loss.
How To Eat Cabbage
In addition to being super healthy, cabbage is also delicious. It can be eaten raw or cooked and added to a variety of dishes such as salads, soups, stews and saws. This versatile vegetable can even be fermented to make kimchi. In addition to adapting to many recipes, cabbage is also very affordable.
How to cook cabbage
The four main types of cabbage are raw or cooked. Then Green and red cabbage are often boiled, stewed, pickled, roasted or grilled. Napa cabbage and Savoy cabbage, however, cannot be exposed to green or red cabbage along with heat for long periods of time. These look great in fresh preparations.
Here, how to cook cabbage, so it is delightful and does not get the right texture, even if you choose where to use it.
I-Cooking cabbage on the stove
How to get cabbage
1. Heat the oil in a big pot or Dutch oven over medium heat.
2. Add quarters, cords and chopped red cabbage to the pot, stirring occasionally, for about 5 minutes.
3. In a pot add low sodium chicken broth (or vegetable broth), salt, pepper and bay leaf; Bring to a boil. Cover and cook for 15 to 20 minutes for very soft, medium or large cabbage.
4. Add a splash of white vinegar to the pan; Stir. Raise the temperature to medium-high. Then cook until most of the remaining liquid has evaporated, about 8 to 10 minutes. Then, you can also add ingredients like onion, larynx or carrot before mashed cabbage to enhance the taste of the final dish.
What is the best way to eat cabbage?
What is the result of the picture is the best way to eat cabbage? It is one of the most versatile vegetables. Also, it can be made raw as a crunchy salad, stewed on the stove. Grilled in the oven, cooked in a slow cooker, or even grilled like a steak. Also, the appreciation cabbage deserves, it doesn’t always get it.
Is cabbage better for you cooked or raw?
Even if it is raw, it`s good for you, although you get different nutrients, if you cook or ferment it, raw red cabbage, in particular, may give you the best nutritional boost per serving. So, cut it into thin slices and leave it for about 10 minutes for the fullest and most complex taste.
What part of cabbage do you eat?
Peoples do asked This question always. The white core taste always unpleasant.
Remove the white core. Any spherical cabbage (green, red or Savoy) contains a hard white stem, which is uncomfortable to eat.