Introduction:
White cabbage is also known as white cabbage, kappes, kabis or kappus. Its leaves form round, firm bodies. It is considered a classic winter vegetable and tastes typically cabbage-like.
Use/Preparation:
The white cabbage tastes good in raw salads, steamed, fried in butter, in soups, sauerkraut, casseroles, cabbage rolls or in Asian dishes.
Health:
Due to its long storage life, white cabbage provides valuable vitamin C throughout the winter. Vitamins A, B, E and K as well as the minerals calcium, iron and magnesium are also found in cabbage. It also aids digestion and stimulates the metabolism. Eaten raw, cabbage can cause severe flatulence - caraway seeds can help against this. Cabbage contains antibiotic and anti-inflammatory substances. Even in the case of stomach ulcers, the ingredients of cabbage are beneficial for healing.
Alternatives:
Kale, savoy cabbage, and red cabbage are particularly nutritious alternatives. They are rich in vitamins C, K and A as well as fibre and iron. The uses are also similar. Chinese cabbage and kohlrabi are also suitable.
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 25/103 |
| Fat | 0,1 g |
| Healthy fatty acids | 0,03 g |
| Carbohydrates | 5,8 g |
| Sugar | 3,2 g |
| Protein | 1,3 g |
| Salt | 0 g |
