Red Cabbage - Healthy Recipes And More

herb

In the cold season, herb is in high season and is a valuable source of vitamins. Cabbage dishes are often served as a side dish to hearty dishes. Sauerkraut is particularly popular. The lactic acid ensures good preservation and a long shelf life. The glucosinolates contained in the herb are responsible for the typical taste and are among the secondary plant substances. These have many health benefits…

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• Botany
• ingredients
• Use and preparation
• storage

Botany

Herb (Brassica oleracea) belongs to the cruciferous family (Brassicaceae). In German-speaking countries, cabbage is also called cabbage. With cabbage the long main shoot is strongly compressed, so that a compact head is created - white and red cabbage are therefore assigned to the head cabbage species. A head of cabbage can weigh between half a kilogram and two kilograms. The herb leaves, which are closely packed together, are white, yellow to light green in white cabbage and red-green, red, violet and bluish in color in red cabbage. Summer herbs are characterized by loose heads, winter herbs by firmer heads. The typical herb taste comes from the mustard oils (glucosinolates) it contains, which are secondary plant substances and have many positive effects on health.

There are early varieties of cabbage that cannot be stored and can be eaten from June onwards. Varieties harvested from autumn onwards can be stored very well and can be kept until January or February.

Note Herbs were already an important staple food in the Middle Ages, alongside grains, legumes and beets.

ingredients

Cabbage has few calories (red cabbage: 22 kcal / 100 g, white cabbage: 25 kcal / 100 g). The high fiber content means that it will keep you full for a long time. Red and white cabbage are rich in vitamin C, although the content in red cabbage is slightly higher than in white cabbage. It also contains vitamin E, folic acid and vitamins of the B group and minerals such as calcium and magnesium.

The glucosinolates contained in the herb are responsible for the typical taste. For example, they can lower the risk of certain types of cancer, have a positive effect on the immune system, act against bacteria and neutralize oxygen molecules that damage cells. The coloring agents in red cabbage also have antioxidant properties.

Note Already around 100 g of raw herb cover half of the daily vitamin C requirement.

White cabbage ingredients	per 100 g of edible portion, raw	White cabbage ingredients	per 100 g of edible portion, raw
Energy (kcal)	25th	Vitamin A (µg)	12
Fat (g)	0.2	Vitamin B1 (mg)	0.05
Protein (g)	1.4	Vitamin B2 (mg)	0.05
Carbohydrates (g)	4.2	Niacin (mg)	0.3
Dietary fiber (g)	3.0	Vitamin B6 (mg)	0.19
Potassium (mg)	255	Folic acid (µg)	31
Calcium (mg)	45	Vitamin C (mg)	47
Magnesium (mg)	14th	Vitamin E (mg)	1.7
Iron (mg)	0.5

Red cabbage ingredients	per 100 g of edible portion, raw	Red cabbage ingredients	per 100 g of edible portion, raw
Energy (kcal)	22nd	Vitamin A (µg)	2.5
Fat (g)	0.2	Vitamin B1 (mg)	0.07
Protein (g)	1.5	Vitamin B2 (mg)	0.05
Carbohydrates (g)	3.5	Niacin (mg)	0.4
Dietary fiber (g)	2.5	Vitamin B6 (mg)	0.15
Potassium (mg)	267	Folic acid (µg)	35
Calcium (mg)	35	Vitamin C (mg)	50
Magnesium (mg)	18th	Vitamin E (mg)	1.7
Iron (mg)	0.5

Use and preparation

Cabbage is suitable for a wide variety of dishes such as soups, stews, roulades, strudel, stir-fried vegetables, as well as salads and raw vegetables. Red cabbage is traditionally served with dark meat dishes such as game, goose or duck. It can be combined well with sour, fruity notes such as apple, orange or currant and spices such as cinnamon. Chestnuts with their sweet note can also be mixed with the red cabbage. Caraway is the classic spice for white cabbage and sauerkraut. It reduces the bloating effect of the herb. For processing, wash the heads of the cabbage outside and remove the outer leaves. The inner leaves are so compact that no dirt accumulates. Quarter the cabbage and remove the stalk in a wedge shape. Cut away coarse leaf veins. Herbs can be steamed, cooked, as well as eaten raw.

Sauerkraut is a popular specialty made from white cabbage. To make it, the herb is finely cut or planed and salted. Lactic acid bacteria lead to the desired fermentation and convert the carbohydrates contained in the herb into lactic acid. The lactic acid ensures good preservation and a long shelf life. Sauerkraut is a very good source of vitamin C and is particularly popular during the cold season.

Note When making sauerkraut, the lactic acid bacteria produce vitamin B12.

storage

Autumn and winter herb varieties harvested late can be stored for a few months. The temperature should be just above zero degrees Celsius and the humidity should be high. A cool and dark cellar is particularly suitable for longer storage. In the refrigerator, the herb can be stored in the vegetable drawer for up to three weeks. Cut heads of cabbage can be covered with foil and kept in the refrigerator for a few days.

Note The more tender the herb, the shorter the storage time.