Health That's why we should eat a lot more cabbage

Kohl - Versatile and rich in vitamins: What are we actually eating??
Hardly any vegetables are characterized by such enormous diversity as cabbage. Under the botanical name Brassica oleracea various varieties such as white cabbage, red cabbage, savoy cabbage, kale, brussels sprouts, cauliflower, broccoli and kohlrabi frolic. They differ a lot in terms of structure and form.

Versatile and very healthy: cauliflower. Picture: nolonely-fotolia

Despite the differences, all varieties of cabbage have one thing in common: They are originally derived from wild cabbage - a biennial plant that grows on the Mediterranean coast and the European Atlantic coast. In the first growing season this forms a rosette, that is a strongly upturned shoot with closely spaced leaves. After cold weather in winter, the shoot stretches and the plant begins to bloom.

White cabbage, red cabbage, cabbage and savoy cabbage are classic types of cabbage that we harvest and eat as rosettes. Their leaf rosettes, particularly close to white and red cabbage, form a solid basal head with fleshy and flap-shaped leaves. Not so solid heads, which are also somewhat smaller and tapered, are typical of the pointed cabbage. Even looser are the heads of the Wirsing, whose leaves curl around the edge and curl up in a bubble. From the now very popular kale also the more or less strongly curled leaves are used. The green or red waxy leaves are attached to a shoot with strong stems. The kale is one of the so-called leafy coals. A kind of "mini-cabbage" represent the individual florets of Brussels sprouts. These compact and walnut-sized leaf buds grow on a about 50 to 70 centimeters high stems in the leaf axils.

For cauliflower, broccoli and also Romanesco, the fleshy inflorescences, which stand together in a head, eaten as a vegetable. When Kohlrabi it is the thickened and above ground growing shoot tuber, so the compressed main shoots of the plant that we use.

No matter what plant organ we eat: cabbage contains many vitamins and minerals, such as vitamin C or B vitamins, beta carotene, folic acid, potassium, calcium and iron, kale plus vitamin K and provitamin A. In addition, cabbage has plenty of fiber and phytochemicals. The latter are said to have many positive qualities. Regular intake is said to have a beneficial effect on cholesterol and blood sugar levels and support the immune system.

By the way: Mustard oil glycosides are responsible for the special taste of cabbage. Spices like caraway or fennel seed help against the bloating effect. When shopping, you should look for fresh and undamaged goods. Cabbage ideally stores in the fridge at home, but not together with fruit. All in all, cabbage is a healthy, varied and, moreover, inexpensive treat! Heike Stommel, bzfe