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Cauliflower

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Nutritional information
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Nutritional information

Cabbage
(Brassica Oleracea L.)

Cabbage isnative to Europe. There is evidence that the Celts, Greeks and Romans already consumed it and the latter used it for intestinal and pulmonary problems and to increase milk in nursing mothers. There is also evidence that the discoverers took it to America to plant their vegetables and legumes. What is not known is if it already existed, because in American lands there was a genus called quelites, which included a lot of wild vegetables that the Indians consumed.

Brussels sprouts are native to northern Europe, specifically northern France and Belgium, hence its name for Brussels, the capital of Belgium. They need a cold and humid climate to be cultivated. The countries that consume them the most are: France, Belgium, Holland, Germany and the United Kingdom.

Cabbage belongs to the Cruciferae family and is grown in fields. There are many species of this genus, but from the same family we have Brussels sprouts, broccoli, cabbage and cauliflower. They need temperate climates. All of them contain sulfur, which is a powerful antioxidant.

Health / Properties of Cabbages
Cabbage Season and Varieties
Cabbage Recipes

Cabbage contains 92% water, fiber, few calories, Carbohydrates

  • Vitamins: A, C, E, B.
  • Minerals: very rich in Sulfur and Potassium, Phosphorus, Aluminum, Calcium, Fluorine, Barium, Magnesium, Bromine.
  • Others: folic acid, Niacin, Biotin, Mucilages, Quecetin, Tyrosine, Leucine, Cystine, glutaminic acid, Arginine, Ammonia, Nitrates, Lautein.

Recommended for:

  • Indicated for diabetics.
  • For uric acid.
  • Reduces cholesterol.
  • For children growth.
  • Helps to burn fat.
  • Prevents hypertension.
  • For the creation of antibodies.
  • For hormonal functioning.
  • For the functioning of the thyroid and pituitary gland.
  • For the good mental functioning.
  • For arthritis and rheumatism.

There are more than 380 genera and 3,000 species, but there are 3 varieties of cabbage that are commercialized:

  • Kale or Cabbage verdi-white smooth: it is the most common.
  • White cabbage or Savoy cabbage or Savoy cabbage.
    Red cabbage or red or purple cabbage.
  • Chinese cabbage or Akusai.

To the family of the cruciferous, also belong the following group and say, that all have the same active components, but some differences

Active components, but with some differences from one to the other:

  • Brussels sprouts or B. cabbage: they differ by having more Vit.A, a lot of potassium and calcium, phosphorus, sodium and magnesium.
  • Broccoli or Broccoli: the most consumed variety Calabrese. It must be consumed quickly, otherwise it spoils. It has more Vit. A, C, potassium, calcium and iron, magnesium, sulfur, folates.
  • Cabbage: it stands out for its content in Vit.C, A, potassium, phosphorus, magnesium, folates.
    - Cauliflower: it stands out for its fiber content, vitamin C, sulfur, phosphorus.

In spite of all its properties, it is not a very consumed vegetable in Spain at present, although it is in the rest of Europe. Perhaps the most used in Spain are cabbage and cauliflower.

In France, Germany, France, Belgium and Holland the most used are the Brussels sprouts, with which they elaborate exquisite dishes.
Cabbage or cabbage is used to elaborate preserves, sauerkraut, pickles?

The strong smell they give off is due to their sulfur content.

All of them can be frozen, once cooked or boiled.

Suggested recipes with cabbage:

  • Cabbage and potato carving
  • Cabbage rings stuffed with meat
  • Cabbage salad
  • Madrilenian stew
  • Sautéed vegetables
  • Mexican Pozole

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