Cabbage – allergy and intolerance

The cabbage family includes well-known varieties such as cut cabbage, romanesco , red cabbage , savoy cabbage, kohlrabi , green cabbage and swede. The different species are related to each other. For example, cauliflower is a cultivar of cabbage.

Typical of the cauliflower are the white sprouts that stand together in a head. Broccoli is also mainly formed from inflorescences. The broccoli florets correspond to the not yet fully developed inflorescences. In most cases, however, the buds are already clearly visible. While cauliflower is more of a cream color, broccoli is a deep green color.

Brussels sprouts are also a variation of cabbage. The cut florets of the plant are commercially available under the name Brussels sprouts. White cabbage is a variant of head cabbage. It is in season mainly in autumn and winter. Red cabbage looks similar to white cabbage, but differs in colour. While the leaves of white cabbage are light green in color, the leaves of red cabbage are dark purple.

Red cabbage is also a typical winter vegetable. The same applies to kale, a cultivated form of cabbage. Kale was one of the first varieties of cabbage introduced to the Americas. Traditionally, kale is harvested after the first frost. It should only then have developed its full aroma. Industrially processed kale, on the other hand, is often harvested as early as September.

importance to health

Cabbage plays an important role, especially in the winter months. It is then one of the few local seasonal vegetables rich in vitamins. Most types of cabbage have a high fiber content. They are also very low in calories. Due to the long-lasting feeling of satiety, the low number of calories and the high nutrient content, they are suitable as food for weight loss.The vital substances and nutrients contained in cabbage activate the body’s own defences, strengthen the immune system and have an anti-inflammatory effect. Cabbage also has a positive effect on digestion. In folk medicine, it is believed that cabbage purifies the blood . It is therefore used to treat gout , rheumatism and liver diseases . Studies show that stomach ulcers heal faster if you eat cabbage juice every day.

Cabbage leaves are also used for external wounds. For this, the cabbage leaves are rolled with a rolling pin until they are soft. They are then placed on the wound and fixed with a bandage. Various types of cabbage are also said to have an anti-cancer effect. A well-researched anti-cancer ingredient is sulforaphane found in broccoli.

Ingredients & nutritional values

intolerances

Some people do not tolerate collard greens well. Around a quarter of the population suffers from bloating and indigestion after eating cabbage . If the cabbage is combined with spices such as fennel , anise and caraway , it is better tolerated.

Shopping and kitchen tips

When buying cabbage, you should make sure that the cabbage heads are crisp and firm. Green cabbage, savoy cabbage, Brussels sprouts and red cabbage should have a fresh and strong colour. Cabbage heads should be smooth and tightly closed. With all types of cabbage, a smooth cut surface is an indication of freshness.Savoy cabbage, white cabbage and red cabbage can be stored in the refrigerator for a week. Brussels sprouts will keep in the fridge for two to three days. The fresh kale should be processed on the same day if possible. All types of cabbage can be frozen after blanching them first. They will keep in the freezer for eight to ten months.

preparation tips

The outer leaves of savoy cabbage, Brussels sprouts, red cabbage and white cabbage should be removed before preparation. They can contain pests and pollutants from the environment. So that the valuable minerals and vitamins are not lost, the cabbage should only be washed briefly under water.

With Brussels sprouts, the stalk must be removed a bit. The small heads should be cut in a cross shape before cooking. This way they cook more evenly. Vinegar should be added to the cooking water so that kale or red cabbage does not lose its beautiful color during cooking. Since cabbage also contains many fat-soluble vitamins, some oil should be added before consumption. In this way, the vitamins can be better absorbed in the intestine.

If you want to avoid the unpleasant smell of cabbage when cooking, you should add a dash of vinegar or lemon juice to the boiling water . Depending on the type of cabbage, the cooking time is between a few minutes and almost an hour. The cabbage should only be cooked for as long as necessary. Otherwise too many valuable vital substances are lost.