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Cabbage is a robust, abundant and cheap food. It has become for many years a staple of the world diet. It is widely cultivated and is present throughout the year in the vast majority of food stores. However, the best time to consume it is from autumn to winter, which is when this vegetable is in season.

Properties of Cabbage:

Cabbages are one of the healthiest plant foods we have and we can not only use them as vegetables. The cruciferous family is very broad, which we refer to are; Brussels sprouts, cabbage, red cabbage, kale, Chinese cabbage, broccoli, broccoli, cauliflower, cabbage, radish and turnip. Since the beginning of time their healing virtues have been known, a note; Hippocrates advised them for cardiovascular diseases, dysentery and tenesmus (they should eat boiled cabbage twice a day with very little salt). I have to say that I am not particularly passionate about it, especially cauliflower, but it is worth investigating new recipes that we like to eat them every week and enjoy their virtues beneficial to our health.

Cabbage Composition:

  • They are rich in sulfur, they also contain arsenic, calcium, nitrogen and iodine, they serve as an appetizer, great sources of minerals and as a restorative. It is a good source of hydrogen for those who do not consume meat.
  • They are rich in vitamins, are used to prevent scurvy, as a general revitalizer and to improve the beauty of the skin.
  • Being rich in chlorophyll helps hemoglobin formation and fight anemia.
  • They are very useful in case of nephritis and to eliminate intestinal worms. Its true germicidal power is obtained from its juice (use a blender and drink 30 gr. Of its juice a day).
  • Although we all think otherwise, cabbages are good for our intestines, since their mucilages together with their sulfur and potassium salts can help the intestines have good health.
  • We have to take into account that when boiling them they lose a lot of their qualities, so it is recommended to take them steamed or raw. Remember that we can also make sauerkraut that will enrich us as a probiotic.
  • For colic, we must boil the cabbage twice and the second time add olive oil, cumin, salt and previously boiled barley flour. Better prepared without bread.
  • They say that boiling water has a positive effect on the nervous system and joints.

Cabbages Can be Used Both Externally and Internally:

  • To heal old wounds, we must first wash with hot water and then apply much crushed cabbage (we can put them directly on the skin or contained in a cotton gauze or similar).
  • We can use plasters to fight rashes, wounds, ulcers and arthritis. Even in diseases that accompany fever (according to Cato).
  • For many ailments it is advised to simply put a few cabbage leaves directly in the affected area for half an hour.

Prevention and Treatment of Cancer with The Consumption of Cabbage:

  • Cabbages are one of the quintessential anti-cancer foods, their most important active ingredients in this case are indole 3 carbinol (it is in greater quantity in cauliflower) and sulforaphane (especially in broccoli). They are also very rich in antioxidants; beta carotene, vitamin C, selenium and vitamin E (antioxidants prevent cell damage).
  • Cabbages help us block the potentially carcinogenic agents that surround us and are great detoxifiers in our body.
  • Consumption of these cabbages is recommended at least 3 times a week, avoiding eating them boiled, it is much better to take them raw, cooked in wok or steamed. In the case that we boil them, they should not be boiling for more than 10 minutes, since if not more than 50% of their active ingredients will be lost.

Cabbage is One of the Oldest Known Vegetables:

  • The cabbage dates back to 4000 BC in the province of Shensi in China.
  • Around 600 BC, the Celts brought cabbage to Europe from Asia.
  • In 1536 French navigator Jacques Cartier brought cabbages to the Americas.
  • On Captain Cook’s famous first trip, (17th century), many of the crew members were saved from gangrene, when the ship’s doctor made cabbage poultices to apply to his wounds.

Types of Cabbage:

There are many different types of cabbages with different tastes and uses.

1. The Green Cabbage:

Basic Solid. Compact. Durable. Green cabbage is the Toyota of cabbages. Use it in salads, sauté it or cook it for a long time to highlight its essential sweet nature. Look for heads that feel heavy for their size (which can range from softball to almost basketball size), with tight, moist leaves. Green cabbage can withstand even heavier, creamy or spicy dressings.

A. Napa Cabbage:

Napa cabbage is sometimes called Chinese cabbage or celery cabbage. Napa cabbage does not look like head sprouts. It has long light green leaves that emerge from thick white stems. It looks a bit like a cross between romaine lettuce and pale chard. It has a delicious mild flavor with a spicy kick that is delicious in salads or stir-frys. You can also turn it into spicy kimchi.

B. The Red Cabbage:

Red cabbage looks like green cabbage, except it is red. Or, to be more specific, it’s a lovely magenta. Red cabbage heads tend to be a little smaller than green cabbage, but they look for moist and compact leaves and heads that feel heavy for their size.

Note: Lombard cabbage acquires a strange blue color when cooked. Mitigate this effect by adding some type of acid (vinegar or lemon juice are common options) when cooking.

2. The Kale:

Savoy cabbage, also known as Savoy cabbage, is characterized by having curly, lacy leaves with deep grooves, Savoy cabbage is perhaps the most beautiful cabbage that exists. The leaves are looser and less compact than green or red cabbage, although their uses are similar. It is delicious sliced ​​in salads or sauteed quickly. Or, try it stewed in butter. However, Savoy cabbage is a little more tender than other cabbages and works very well as a fresh and crispy wrap: try using it instead of rice paper or tortillas with your favorite fillings.

3. Bok Choy:

Bok Choy (and his young friend, baby Bok Choy) has distinct leaves that grow from a central stem. A fair amount looks like Swiss chard, but with pale green stems and leaves. It has a smooth but bright cabbage flavor. Bok Choy is most often used in stir-frys, but the stew also highlights its sweet taste. The baby Bok Choy can be cooked whole, if you like, but the whole Bok Choy is perhaps better when the leaves are separated and cooked loose.

4. The Brussels Sprout:

Brussels sprouts don’t just look like tiny cabbages, they are! Usually, they are sold loose, which is a great way to buy them. But if you find them sold on the stem, as shown here, know that they will remain for several weeks if they are refrigerated. Trim the ends, remove the dark green leaves of each bud, and then you can make roasted Brussels sprouts or sauteed Brussels sprouts. If you insist, you can also do Steamed Brussels Sprouts. Or, keep it simple and simply cut them into a Brussels sprouts salad.

9 Excellent Health Benefits of Cabbage Consumption:

If you yearn to have a beautiful and shiny skin, and an immune system powerful enough to fight anything, don’t forget this common vegetable but of high nutritional value.

“Cabbage is powerful. Its power comes from its high content of sulfur and vitamin C”.

Either way it is worth adding this super meal to your weekly diet.

1. Ideal for Weight Loss:

It has only 33 calories in a cup of cooked cabbage, is low in fat and high in fiber. It is definitely a smart carbohydrate.

2. It Is a Food for the Brain and Healing:

It is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Red cabbage has the highest amount of these potency nutrients. In addition, vitamin K is the so-called healing vitamin, it is essential for wounds to close. All vegetables are good for the skin, but cabbage is one of the best.

3. High Sulfur Content, the Beautifying Mineral:

Cabbage helps dry oily skin and acne. Internally sulfur is essential for keratin, a necessary substance in hair, nail and skin proteins.

4. Help to Detoxify the Body:

The high content of vitamin C and sulfur in cabbage eliminates toxins (free radicals and uric acid), which are the main causes of arthritis, skin diseases, rheumatism and gout.

5. It has Well-Known Cancer Preventive Compounds:

Lupeol, sinigrin and sulforaphane. They stimulate the activity of enzymes and inhibit the growth of cancer tumors. A study on women showed a reduction in breast cancer when cruciferous vegetables such as cabbage were added to the diet.

6. Helps Keep Blood Pressure Stable:

The high potassium content helps by opening the blood vessels, facilitating blood flow.

7. Cabbage for Headaches:

A hot compress made with cabbage leaves can help relieve the pain of a headache. Crush the cabbage leaves, place on a cloth and apply on the forehead. Also, drink raw cabbage juice 1-2 oz (25 to 50 ml) a day during chronic headaches.

8. Fight the Hangover:

Hangovers of excessive alcohol consumption were reduced by the use of cabbage, since Roman times.

9. Fight Inflammation:

Anti-inflammatory and regular blood sugar or glucose.

The natural red pigments of red cabbage (betalains) are said to reduce blood sugar levels and increase insulin production. Of course, it has no white sugars and very few simple sugars. Betalains have potent anti-inflammatory properties just like beets.

News on the Benefits of Cabbage:

  • Cabbage can bring you some special benefits to reduce cholesterol if you steam it. Steamed cabbage fiber binds to bile acids in the digestive tract.
  • When this binding process is carried out, it is easier for bile acids to be excreted and this result in a decrease in cholesterol levels. Raw cabbage also has the ability to reduce cholesterol, but not as developed as steamed cabbage.
  • Researchers have realized that among the different varieties of cabbage (red, green and Savoy) there are different patterns of glucosinolates.
  • This new knowledge implies that to enjoy all the benefits that cabbage offers us, you will probably have to include all varieties in your diet.
  • Cabbage in general and kale in particular are a good source of sinigrin. Sinigrin is one of the cabbage glucosinolates that has received special attention in cancer prevention research.
  • Sinigrin in cabbage can be converted to allyl isothiocyanate. This isothiocyanate compound has been shown to have unique and preventive properties against bladder, colon and prostate cancer.
  • A recent study shows that cabbage has preventive benefits against cancer as long as it is eaten raw or undercooked. In the very cooked cabbage it has not been possible to demonstrate benefits of this type.
  • Recent research shows steaming is better than microwave cooking if you want to maximize the health benefits of glucosinolates found in cabbage.
  • This is because in just two minutes of microwaves the same amount of myrosinase enzymes are destroyed as with seven minutes of steam. Myrosinase enzymes are necessary to help convert cabbage glucosinolates into cancer preventive compounds.
  • Also, a healthy method of cooking cabbage is by skipping it. It is therefore recommended to saute the cabbage since it is a method very similar to steam and enhances the flavor of it.

Caution:

People with thyroid problems should avoid consuming large amounts of cabbage. This interferes with the body’s absorption of iodine, required by the thyroid gland. This applies to all cruciferous vegetables.

Recipe to Consume Cabbage:

Partridge with Cabbage Rolls

Ingredients:

  • 4 partridges
  • 4 slices of bacon
  • 2 raw sausages
  • 1 onion
  • 2 carrots
  • 1 head of garlic
  • 1 glass of stale wine
  • bay leaf and thyme
  • 1 carnation
  • oil
  • butter

To Make the Rolls:

  • 1 cabbage
  • 20 g pine nuts
  • flour
  • 1 egg

Preparation:

  • Clean, burn, empty and tie the partridges. Salpimentar and spread with butter inside and out. Put in a casserole with oil, bacon, sausage, carrots, garlic head, herbs and onion with clove nailed. Cover with a baking paper spread with butter and leave in the oven, turning occasionally to make color.
  • Meanwhile boil the cabbage leaves with water and salt. Once cooked, fill with the pine nuts and small pieces of leaves, and roll them up. Flour the rolls, pass them by beaten egg, fry them and set aside.
  • When the partridges are cooked, untie them, cut them in half and put them in another casserole with the rolls, the bacon and the sausage sliced. Wet with stale wine and let reduce. In the casserole where the partridges have been roasted add a little water, boil, strain the sauce over the partridges and let it continue cooking 10 minutes more all together.
  • The rolls can also be filled with sausage.

 

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