Its health properties justify that you consume cabbages daily, especially for its purifying effects. Throughout the year you can find varieties for all tastes.
Cabbages have something in common: they contain sulfur compounds that are responsible for the somewhat unpleasant smell that arises during cooking and also for their detoxifying, anti-inflammatory and anti-cancer properties.
They are also very rich in nutrients such as vitamin C (80 g of raw cabbage provide 90 mg of vitamin C all that is needed per day), vitamins of group B, provitamin A, folic acid, selenium, iron, calcium, magnesium and potassium.
5 TYPES OF CABBAGES AND HOW TO USE THEM IN THE KITCHEN
Next, we propose a list of 5 types of cabbages and ideas to take advantage of them. Which one do you prefer?
Broccoli
The florets are ideal to steam for 4 minutes. In this way you take advantage of all the qualities of its sulfur compounds. The stems can be sautéed separately.
Romanesque
It is a shame to put this work of art in your mouth, the result of the fractal development of the golden ratio. When you get tired of looking at it, you can eat it and take advantage of its doses of vitamin C and antioxidants such as lutein and zeaxanthin.
Romaine lettuce
The Brassica Rapa pekinensi, raw and cut into thin strips, can be added to salads, but is also a very rich ingredient in soups and fried in the wok.
Cabbage
It is a high density closed bud cabbage. There are smooth or curly leaves. It can be consumed both cooked and raw in salad. It is also the ideal cabbage to ferment.
Kale
The kale’s fame is not undeserved. It is the vegetable with the highest nutritive density. Its leaves are full of calcium, magnesium, vitamins A (in the form of beta-carotene, C and K, and detoxifying and anticancer compounds such as sulfor aphane and indole-3 carbinol.
CABBAGES IN THE KITCHEN
Many of these cabbages can be served raw in salads, such as cauliflower or romanesco cabbage, or as raw vegetables with other vegetables and dipping sauces. They can also be added to miso soups, broths and creams when serving.
Others, such as cabbage, collard greens or pot cabbage are more suitable for stews and broths. The varieties that can be eaten lightly cooked (broccoli, romanesco cabbage) are excellent steamed, stewed, papillote or briefly sautéed.
If you want firm textures, 10 minutes are enough, while to make them tenderer, it will take 20 minutes to half an hour.
 are excellent steamed, stewed, papillote or briefly sautéed.){kind=link}