So rich and healthy is simple red cabbage

Red cabbage: more than just a side dish
"Red cabbage is not old-fashioned, but fits well with its valuable ingredients to the modern, health-conscious lifestyle." Ecotrophologist Nadia Röwe presents probably the most typical German vegetables in an aid pageflow.

The crispy minds have it all: a lot of vitamin E and C, iron and phytochemicals are among their outstanding inner values. And of course fiber. Fibers are indigestible plant components that stimulate the intestinal activity and thus promote digestion, but also have a positive effect on the weight, by swelling in the stomach and thus really filling us for a long time. Reasons enough to bring red cabbage to the table more often - as a winter supplement for frying, in the summery smoothie or in the fruity-fresh salad.

That's why red cabbage is so healthy. Image: Printemps - fotolia

A glass of red cabbage costs less than one euro, a TK package almost twice. A kilo of fresh cabbage can be had in the season for 30 cents. How are such super-prizes possible? For this purpose, a contract manufacturer was asked and watched in the canning. The Pageflow shows in a varied mix of photos, videos, texts and graphics, what happens, until a seed becomes a cabbage and a processed food. A cook and a nutritionist give practical tips on how to use red cabbage in the kitchen. One is betrayed: After cutting the colorful cabbage red-blue hands with the help of some lemon juice quickly clean again.

The aid pageflow at http://www.aid.de/inhalt/rotkohl-1842.html is full of red cabbage. There you will also find delicious recipes, for example, numerous ideas on how you can vary raw food red cabbage with various fruits and nuts. Eva Neumann, aid