Red cabbage is called differently in different regions: purple, blue, red. Its popularity is undeservedly lower than that of white cabbage. Many tasty and healthy dishes can be prepared from the "krasnokochanka", as it is good both fresh and stewed.
About the benefits and dangers of red cabbage
Red cabbage has a pleasant spicy taste, its leaves are somewhat tougher than the leaves of the usual white cabbage. The color of the leaves varies from purple to dark purple, which is due to the high content of anthocyanins - pigment substances of the glycoside genus. It is known that anthocyanins have a bactericidal, immunostimulating, anti-edematous and anti-inflammatory effect on the human body, which is unable to produce these substances on its own. Anthocyanins enter the body along with food, so it is necessary to introduce into the daily diet foods containing anthocyanins, including red cabbage. Along with blueberries and black currants, red cabbage, due to the content of anthocyanins in the leaves, is especially beneficial for eye health. In addition, red cabbage leaves contain a large amount of fiber, which makes it an easily digestible dietary product.
Also, red cabbage has a rich vitamin and mineral composition; its leaves contain. Vitamin U has unique properties to heal ulcers and erosion of the mucous membranes of the gastrointestinal tract, as well as to normalize the acidity level of the stomach. Therefore, red cabbage juice is indicated for ulcers and gastritis. However, before proceeding with the regular use of juice for medicinal purposes, it is recommended to consult with your doctor about the safety and appropriateness of therapy.
Also, the leaves of red cabbage contain keratin - a special protein responsible for the health of nails and hair. The use of red cabbage can only harm people who have problems with the thyroid gland, due to the ability of the vegetable to interfere with the absorption of iodine by the body.
What to cook with red cabbage
You can prepare salads from red cabbage, first of all, of course. To do this, fresh cabbage leaves are finely chopped and mixed with various ingredients such as beets, carrots, prunes, garlic, pumpkin, turnips, nut kernels, celery and so on.
To do this, take 2-3 tablespoons of butter, melt it in a deep frying pan, fry a couple of cloves of garlic, stew a finely chopped small onion, add a peeled and chopped sour apple, then finely chopped red cabbage - you need one small head of cabbage. Season with nutmeg, cumin, cloves. Cover the pan with a lid and simmer over the lowest heat for about half an hour, periodically removing the lid and stirring the vegetables. At the end of cooking, add salt to taste, simmer for a couple of minutes and remove from heat.
Also good. To prepare this dish, you will need butter (50 grams), which must be melted in a saucepan or deep frying pan. Simmer one small, finely chopped onion in oil. Simmer until the onions are tender. Add finely chopped cabbage to the onion. Pour in the juice of half an orange and 1 tablespoon of lemon juice, add chopped pulp and grated zest of half an orange. Add a couple of teaspoons of granulated sugar, salt and pepper to taste, add 1 tablespoon of water, cover and simmer, without stirring, for 20 minutes.
