Types of cabbage
Cabbage is one of the most popular vegetable crops in the European territory, most of which come from the Mediterranean.
In ancient Greece was widely distributedleafy cabbage. It was considered by the Greeks as a symbol of sober state 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. Not less cabbage was recognized and in ancient Rome, where, in addition to the leaf, there was a ko-hat, kohlrabi and asparagus, derived from it.
To date, the following types of cabbage are distinguished: white-headed, red-headed, savoy, color, Brussels and kohlrabi.
White cabbage. Her grades 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 a dry and hot climate and is extremely demanding on the moisture of the vegetable. The upper leaves are green, have a coarse taste, but when stored, do not rip them off. They protect the head from decay and evaporation of moisture.
White cabbage, the kinds of which are both fresh,and sour, saturate the body with the necessary vitamins and microelements, especially rich in vitamin C. These kinds of cabbage contain it as much as the oranges.
A red-blooded representative externally is verysimilar to the white-headed. Types of cabbage differ only in color. The first is the red-violet color of the leaves. Typically, red cabbage is used raw or is an ingredient for cooking garnishes, salad, salads or salted salted vegetables.
Savoy cabbage, as well as white cabbage,form a head, but from leaves that are distinguished by corrugated, shallow-wrinkled green leaves of various shades. Most often it is used for cooking first dishes or boiled, dressing with olive oil.
Cauliflower is an inflorescence, which is usuallyis called the head. It is surrounded by edible leaves, performing the function of protection from spoilage and wilting. If we consider all types of cabbage, then color is considered the most valuable due to the high content of nutrients and their excellent digestibility.
The birthplace of cauliflower is Cyprus,where it was discovered by the ancient Romans. In Russia, it first appeared in the time of Catherine II, and for a long time was considered the food of the nobility. Only in the XIX century cauliflower becomes more accessible. In England XVII century for its spine was paid three shillings. At that time, for this money, you could buy three measures of wheat.
The heads of this kind of cabbage are widely used in cooking for soups, in fried and boiled form, as well as as an independent dish or as a garnish.
Brussels sprouts - kochanchiki smallsize yellowish-greenish color, grouped on the stem. It is best to use this kind of soup. You can also serve in a boiled form or eat with butter in the cheese. This vegetable is a storehouse of vitamin C.
Kohlrabi is a cabbage made up of a thickened stem that looks similar to turnips. It is good to add in the first dishes or to fry in breadcrumbs.
If to summarize and consider all typescabbage, the high content of vitamins C and P in it is an indisputable fact, the presence of which surpasses similar values in other vegetables, except for 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 number of calories, protein and carbohydrates, the lack of fat - it's undeniable advantages of the vegetable.
Vitamin U, which is contained in cabbage juice, is considered as an antiulcer component.
