Cabbage is one of the most popular types of leafy vegetables. Its history as a cultivated plant goes back over 4000 years. It is known that cabbage was grown in ancient Rome and there is even a historical anecdote about the emperor Diocletian, who refused to return to power, since the heads of cabbage in his beds seemed much more important to him. In addition to white cabbage, there are many other worthy representatives in the cabbage "family".
White cabbage
In Eastern Europe, white cabbage is the most popular of all. Its dense coots are composed of darker outer leaves and lighter, almost white inner leaves. Like all other varieties, this vegetable is rich in vitamin C and folic acid. You can cook a great variety of white cabbage dishes - here you can find Russian cabbage soup, Polish bigus, and Ukrainian borscht. Many healthy food advocates love fresh cabbage salads.
When buying white cabbage, choose one that weighs much more than meets the eye.
Red cabbage
A close relative of white cabbage, red cabbage has a deeper, sweeter flavor. It owes the color of its leaves to anthocyanin pigments. Anthocyanins are thought to have anti-inflammatory properties and even help fight cancer. To preserve the vibrant color of the leaves of red cabbage, add a little acetic acid or citric acid to the dish when cooking.
Savoy cabbage
Savoy cabbage is similar to cabbage, harvested from delicate, corrugated leaves. It tastes much thinner than other varieties and is ideal for salads, but also good when boiled and stewed.
Savoy cabbage is popular in France. There is even an affectionate appeal to the woman he loves - “my little cabbage (Mon petit chou)”.
Cauliflower
Initially, cauliflower was cultivated only in Egypt and Turkey. The first mentions of it are found in the sources of the 6th century AD. Growing this type of cabbage is much more difficult than other varieties, but by the 16th century, European gardeners also mastered this art. Since then, this cabbage, harvested from tiny inflorescences, has enjoyed unwavering popularity among chefs and gourmets. The varieties of cauliflower, as if justifying its name, come in various shades - from ivory to bright purple heads of cabbage.
Broccoli
Similar to green colored cauliflower, broccoli is native to South Asia but is most in demand in the United States and England. There, this particular type of cabbage is considered the most useful and suitable for dietary nutrition.
Brussels sprouts
Brussels sprouts look like white cabbage in miniature. It is often disliked because of the characteristic smell of the finished product, but it is evidence of a chef's mistake. The fact is that small heads of cabbage quickly release a chemical compound with a characteristic smell, so the secret is simple - you don't need to digest the heads of cabbage and they will delight you with a delicate aroma and taste.
Chinese cabbage
Peking cabbage or Chinese cabbage is closest to salads. Its pale green leaves are extended upward and collected in an elastic bunch. This delicate vegetable is an indispensable ingredient in many oriental dishes, from stir-fry to spring rolls and dumplings. Cabbage leaf of this variety is also not only an ingredient, but sometimes also a means of serving - salads and other snacks are often served from it in "boats".
