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| Cabbage – the forgotten vegetable |
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White cabbage
White cabbage is similarly versatile, and offers practically unlimited scope for use. Whether in salads, or as an accompaniment to kebabs, almost everyone enjoys white cabbage. In addition, white cabbage contains significant quantities of vitamin B6 and vitamin K. The pointed cabbage is a type of white cabbage that grows to a peak. The heads are smaller and looser than white cabbage. The leaves are tender and mild and are consequently popular in salads, as a side dish or eaten raw.
For anyone who didn't know, sauerkraut is also made from white cabbage. It is made by mixing the finely shredded cabbage with salt and placing in an airtight container. Lactic acid bacteria, which occur naturally on cabbage leaves, trigger fermentation. Lactic acid is produced, which has a conserving effect. The acidification largely preserves the vitamin C and makes the cabbage easier to digest. In addition, the availability of minerals for the body is improved.
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