Cabbage Sprouts - Healthy Recipes And More

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Cabbage Sprouts - Healthy Recipes And More
Cabbage Sprouts - Healthy Recipes And More

Video: Cabbage Sprouts - Healthy Recipes And More

Video: Cabbage Sprouts - Healthy Recipes And More
Video: The Best Brussels Sprouts Recipe | Easy Healthy Side Dish 2024, March
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Cabbage sprouts

Cabbage sprouts are tasty autumn and winter vegetables - they survive the frost and the cold makes them even better in taste. They are rich in vitamins and high in protein compared to other vegetables. Since cabbage sprouts cannot be eaten raw, they have to be steamed, stewed, cooked or boiled beforehand. The glucosinolates typical of cabbage plants are secondary plant substances and have numerous health-promoting effects…

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  • Continue reading
  • more on the subject
  • Botany
  • ingredients
  • Use and preparation
  • storage

Botany

Cabbage sprouts (Brassica oleracea var. Gemnifera) belong to the extensive family of Brassicaceae (cruciferous vegetables), which also includes broccoli, white and red cabbage, cauliflower and kohlrabi. They are also known under the names Sproutskohl or Brussels sprouts. In today's cultivated form, the kale appeared for the first time in Belgium. The rounded mini herb heads consist of many leaves that are densely layered on top of each other. Their diameter can be up to four centimeters, depending on the variety. Cabbage sprouts grow on a stalk that can be up to a meter high. Cabbage sprouts can be light or dark green, but also slightly reddish in color. They tolerate low temperatures of down to minus twelve degrees Celsius very well. The cold even improves their taste: low temperatures increase the sugar content.

Cabbage sprouts are locally grown and, depending on the variety, available from September to February.

Note Brussels sprouts are an important supplier of vitamins and minerals in the cold season.

ingredients

Cabbage sprouts have a high content of vitamin C, B vitamins, vitamin K and folic acid and contribute to the supply of ß-carotene, the precursor of vitamin A. They also provide the minerals potassium, magnesium, iron and phosphorus. In comparison to other vegetables, cabbage sprouts show a high content of protein.

The glucosinolates typical of cabbage plants are secondary plant substances. They show numerous health-promoting effects (including antioxidant, anti-carcinogenic, antimicrobial, immune system support).

ingredients

portion, raw

ingredients

portion, raw

Brussels sprouts per 100 g of edible Brussels sprouts per 100 g of edible
Energy (kcal) 36 Vitamin A (µg) 94
Fat (g) 0.3 Vitamin B1 (mg) 0.13
Protein (g) 4.5 Vitamin B2 (mg) 0.13
Carbohydrates (g) 3.3 Niacin (mg) 0.7
Dietary fiber (g) 4.4 Vitamin B6 (mg) 0.3
Potassium (mg) 450 Folic acid (µg) 101
Calcium (mg) 31 Vitamin C (mg) 112
Magnesium (mg) 22nd Vitamin E (mg) 0.6
Iron (mg) 1.1 Vitamin K (µg) 177-570

Use and preparation

Since cabbage sprouts cannot be eaten raw, they have to be steamed, stewed, cooked or boiled beforehand. In lightly salted water, they are firm to the bite in ten to 15 minutes. Many valuable ingredients are heat-labile. So cabbage sprouts should not be overcooked. They can be combined well with meat, fish or poultry, for example in the form of stews or simply as a side dish. They are also eaten as a soup (e.g. pureed or as a deposit) or salad (e.g. in combination with potatoes and pumpkin seed oil).

For processing, the outer leaves of the cabbage sprouts should be removed and the protruding stalk cut off. The remaining stem base is best cut crosswise. This is how it will cook well. Briefly rinse the cabbage sprouts under running water.

Note Brussels sprouts harmonize well with herbs such as parsley, basil, sage or thyme, but also with spices such as nutmeg. More about herbs and spices.

storage

In the refrigerator, cabbage sprouts should not be kept in the vegetable drawer for more than two to three days. They can be stored in the freezer or freezer for six to nine months. Before freezing, the cabbage sprouts should be blanched briefly (about three minutes) in boiling water and then quenched with cold water.

Pay attention to freshness when shopping: the sprouts should not have any stains and should be firm. Yellow discolored leaves are an indication of overlay. If the sprouts open like flowers, they are already overlaid.

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