Round, healthy and everything but a boring vegetable
White cabbage was known for a long time as peasant food but it’s now being rediscovered as a tasty, inexpensive vitamin supplier and is fast becoming a key player in modern dishes.
From the classic cabbage roulade and American coleslaw to Asian cuisine, white cabbage can be found everywhere. Even the ancient Romans appreciated the bitter sweet taste of the leaves. Although, the largest overall cultivation area of white cabbage in Europe today is in the north of Germany, the white cabbage, like most cabbages, originally comes from the Mediterranean, from where it conquered the kitchens of the world.
Class |
Brassica |
Calories |
28 kcal per 100g |
Nutrients |
6g carbohydrate, 2.5g fibre, 0.1g fat, 1.3g protein per 100g |
Season |
winter months, summer types are also available from April onwards |
Storage |
in a cool place |
Shelf life |
several months |
White cabbage is an inexpensive vegetable, which is readily available during its on-season in the supermarket. Look out for tight outer leaves that are easy to break when you bend them. Otherwise, an even colour and a light gloss signify a fresh cabbage.
There are countless white cabbage recipes, but one of the most popular and well-known ways to enjoy cabbage is as Sauerkraut. White cabbage contains a high vitamin C content - also in fermented form – and is therefore the ideal winter vegetable.
Aside from lots of vitamin C, white cabbage also contains a high amount of vitamin K and vitamin E. Vitamin K keeps bones strong and helps with healing wounds, while vitamin E maintains healthy, beautiful skin. Potassium, calcium and other minerals round off the nutrient package of the white cabbage and thanks to its low caloric density it is also a good slimming agent.
White cabbage goes great in salads, soups, curries and also as a topping for Flammkuchen (tarte flambée). It’s very easy to cook: first remove the outer leaves, then halve or quarter the cabbage head, remove the stalk and leaf veins, cut the tender leaves into fine strips and fry or steam for a few minutes. As the shorter it’s cooked, the more nutrients the vegetable retains, it’s worthwhile enjoying it raw occasionally with a few carrots.
To make it even more digestible and to prevent feeling too full after eating, prepare the white cabbage with aniseed, caraway and fennel. The essential oils of these three spices counteract the flatulent properties of cabbage and make for easy digestion. What’s more, the spices compliment white cabbage excellently.
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