This smell of poor people's food still clings to him, and he actually does not smell very good - the cabbage. But it is unbeatable in terms of its content of healthy ingredients. Kohl should even protect against cancer.
Kale and Co. are now conquering the restaurants of the star chefs. When the British Queen visited Dusseldorf, she enjoyed a menu by Michelin-starred chef Peter Nöthel. It should be regional cuisine with: cabbage, more specifically: Rheinischer Sauerbraten with pointed cabbage, apple compote and potato dumplings as the main course.
Various types of cabbage
Cabbage was already valued in antiquity: Marcus Gavius Apicius, a famous Roman foodie and the most famous cookbook author of antiquity, used cabbage in many recipes. Cabbage cultivation was first mentioned in Greek literature around 600 BC.
Cabbage, which is botanically the most important crop of the Kreuzblütengewächse. In the more than 3000 years that it has been cultivated, wild cabbages have developed numerous independent vegetable species through breeding and crossing. White, red and cabbage, cabbage, Chinese cabbage - but also cauliflower and its related broccoli, Brussels sprouts, kale and kohlrabi all belong to his family, even radishes and radish are distant relatives.
Cabbage: vitamins, minerals, phytochemicals
Cabbage, which is above all a lot of vitamins such as C and A, minerals such as iron, calcium and magnesium, potassium for a strong heart and the fiber important for digestion. 100 grams of kale contains more iron than the same amount of pork chop and almost as much calcium as a glass of milk. Folic acid, a B vitamin important for cell metabolism, is also present in high amounts in many types of cabbage. For example, 100 grams of savoy cabbage cover almost a quarter of the daily folic acid requirement.
"For colds, but also already for prevention, Kohl is ideal", says the nutrition expert of the German Employees Health Insurance (DAK), Hanna-Kathrin Kraaibeek. "Vital vitamins and minerals that boost the immune system can be so easily 'fed'."
Until the 19th century, cabbage leaves were placed on wounds and cabbage juice was prescribed for inflammation of the gastrointestinal tract. As phytochemicals, cabbage contains, among other things, glucosinolates, a group of harsh sulphurous compounds formerly called vitamin U. They serve the plants to repel microorganisms, such as bacteria and molds, and thus protect humans from disease.
What to look for when buying
So that the good effect of the cabbage really comes into its own, the DAK advises to pay attention to quality when shopping. Fresh interfaces should not be too dry. Cabbage wrapped in plastic wrap should not be bought, because in plastic it rots much faster and tastes bland.