Properties: Cabbage vegetables
Most cabbage varieties have only around 20 calories per 100 grams and are therefore extremely low in calories. Their fat content is low, ranging from 0.1 to 0.5 grams. Macronutrient-wise, cabbage vegetables provide on average 1 to 2 grams of protein as well as 5 to 10 grams of carbohydrates per 100 grams - it contains an average of 3 grams of valuable dietary fiber. All cabbage varieties are characterized by a high potassium content with an average of 150 to 200 milligrams per 100 grams of cabbage vegetables, which is responsible for signal transmission in nerve cells. Furthermore, about 20 milligrams of sodium and 10 to 15 milligrams of magnesium are found in mature cabbage vegetables; while sodium regulates the fluid balance in the blood, magnesium prevents muscle cramps. Among the vitamins, the high content of vitamin C stands out particularly, averaging 30 to 40 milligrams. It mainly strengthens the body's immune system and largely ensures that cabbage vegetables have been valued as winter vegetables for centuries. Lastly, there are still 0.1 to 0.5 milligrams of vitamin B6 in the vegetable, responsible for various metabolic processes and hormone activities. Cabbage vegetables thus have a very rich nutrient profile.
Origin: Cabbage vegetables
Cabbage vegetables are almost spread worldwide. It is assumed, however, that the first types of wild cabbage were mainly distributed along the Atlantic coasts in today's England, France, and northern Spain. Even today, corresponding natural occurring wild forms of cabbage can be found in England, France, as well as on Heligoland and in some Mediterranean countries. Meanwhile, the various types of cabbage are cultivated in almost all climate zones around the world. While cabbage varieties such as broccoli, cauliflower, and bok choy are mainly grown in subtropical areas, other cabbage varieties are primarily produced in China, Russia, and Korea. In the European region, Germany, Poland, and France dominate the cultivation of various types of cabbage. Cabbage vegetables are also considered common cultivated products in many Mediterranean countries. About a quarter of the cabbage vegetables consumed here comes from Germany itself – the majority is therefore imported.
Uses: Cabbage vegetables
Cabbage vegetables are used almost everywhere in the world for preparing various dishes. As the most famous examples, sauerkraut from white cabbage and Korean kimchi from Chinese cabbage can be mentioned. Beyond that, there are numerous other cabbage dishes depending on the type of cabbage. Cabbage vegetables generally cannot be eaten raw but must be cooked, steamed or fried to make the sometimes difficult-to-digest components more digestible. Cabbage is a popular side dish for hearty meat or fish dishes. Moreover, it is often used as an ingredient in casseroles and also prepared as a main dish. Some well-known examples include cabbage rolls, steamed cauliflower with cheese sauce, or steamed broccoli. Cabbage vegetables are also popular for preparing soups or stews. White and red cabbage, including Chinese and pointed cabbage, are suitable for raw salads and are a big exception in terms of digestibility when eaten raw. Cabbage vegetables should always be fresh before use and ideally stored cool. In the refrigerator, it only keeps for a few days, but cabbage can be easily frozen in this context.
Health: Cabbage vegetables
The cabbage vegetable is attributed numerous health benefits. Among other things, the low-calorie diet food cabbage strengthens the body's own immune system due to the many contained vital substances. It is also very healthy for the intestines as cabbage juice contains large amounts of methylmethionine, which prevents stomach and intestinal ulcers. Cabbage is therefore also considered cancer-preventive and anti-inflammatory and should be included on the individual meal plan very often due to its numerous health benefits.
Characteristic of all cabbage varieties are the round, thick and heavy cabbage heads and the surrounding cabbage leaves. In many cabbage varieties, both the cabbage head and the cabbage leaves are edible. The cabbage vegetable is closely related to turnips, rape, mustard, radishes, and more than 3,000 other species. This close relationship is particularly evident in the high content of mustard oils, which gives the typical taste of cabbage vegetables. The taste itself depends on the specific type of cabbage. However, what is characteristic above all is the classic cabbage aroma, which is quite robust, sweetish and at the same time slightly bitter. Cabbage vegetables are generally annual or biennial vegetables that exist in the following different cultivated forms: cauliflower, broccoli, Chinese cabbage, kale, palm cabbage, pak choi, Romanesco, savoy cabbage, pointed cabbage, white cabbage, kohlrabi, wild cabbage, and ornamental cabbage.