Cabbage is one of the most popular vegetable crops in Europe, most of which come from the Mediterranean.
In ancient Greece, leafy cabbage was widespread. It was considered among the Greeks a symbol of soberness and an effective remedy against intoxication. In addition, doctors recognized the ability of this vegetable to treat various diseases, heal wounds, and also help with sleep disturbances and insomnia. No less than cabbage was recognized in Ancient Rome, where in addition to leaf cabbage there was head cabbage, kohlrabi and asparagus.
To date, the following types of cabbage are distinguished: white cabbage, red cabbage, Savoy, cauliflower, Brussels sprouts and kohlrabi.
White cabbage. Its varieties are recognized as one of the most common, especially in the northern regions. This is explained by the fact that it does not develop well in dry and hot climates and is an extremely demanding vegetable to moisture. The upper leaves are green in color, have a rough taste, but they should not be torn off during storage. They protect the heads from decay and evaporation of moisture.
White cabbage, the species of which is both fresh and pickled, saturates the body with essential vitamins and microelements, especially rich in vitamin C. Such types of cabbage contain it as much as oranges.
The red-headed representative is very similar in appearance to the white-headed one. Types of cabbage differ only in color. The first is inherent in the red-purple color of the leaves. As a rule, red cabbage is used raw or is an ingredient for the preparation of side dishes, vinaigrette, salads or pickles.
Savoy species of cabbage, like white cabbage, head out, but from leaves that differ in corrugated, wrinkled green leaves of various shades. Most often it is used to prepare first courses or boiled, seasoned with olive oil.
Cauliflower is an inflorescence commonly referred to as the head. It is surrounded by edible leaves that perform the function of protecting against damage and wilting. If we consider all types of cabbage, then cauliflower is considered the most valuable due to the high content of nutrients and their excellent digestibility.
Cyprus is considered the birthplace of cauliflower, where it was discovered by the ancient Romans. In Russia, it first appeared during the time of Catherine II, and for a long time was considered the food of the nobility. It was only in the 19th century that cauliflower became more affordable. In England of the 17th century, three shillings were paid for its spine. At that time, for this money it was possible to purchase three measures of wheat.
The heads of this type of cabbage are widely used in cooking for preparing soups, fried and boiled, as well as an independent dish or as a side dish.
Brussels sprouts - small heads of yellowish-greenish cabbage grouped on a stem. It is best used for cooking soups. It can also be served in boiled form or consumed with butter in cheese. This vegetable is a storehouse of vitamin C.
Kohlrabi is a cabbage consisting of a thickened stem that looks similar to turnips. It is good to add it to the first courses or to fry in breadcrumbs.
If we summarize and consider all types of cabbage, then an indisputable fact is the high content of vitamins C and P in it, the presence of which exceeds the same indicators in other vegetables, with the exception of such types of herbs as spinach and parsley. With the use of cabbage, the body is saturated with a whole complex of minerals. A small amount of calories, proteins and carbohydrates, lack of fat - these are the indisputable advantages of a vegetable.
Vitamin U, which is found in cabbage juice, is considered an antiulcer component.