How many types of cabbage do you know? There are many varieties of cabbage and they all have truly beneficial properties for our body. They belong to the Brassicaceae family and are moderately rich in important nutrients: vitamins, mineral salts, antioxidants. Recent research has also revealed possible antitumor actions for some types of tumors. As always, I invite you not to be creatures of habit and to try them all, starting with those that, by tradition or habit, you have never tasted.
Index
- The most popular types of cabbage in Italy
- White cauliflower or cauliflower
- Broccoli cabbage
- Purple Cauliflower
- Green cabbage
- Red cabbage or red cabbage
- Brussels sprouts
- Romanesco cabbage
- Black cabbage
- Savoy cabbage or cabbage
- Chinese cabbage
- A question for you
- Bibliography and further information
White cauliflower or cauliflower
This variety is made up of green outer leaves, while the inner leaves are yellowish or light green. The flower stalks can be eaten in various ways: fried in batter, boiled, as a condiment for pasta or in soups. Many do not know that when eaten raw it is more digestible and healthy. Be careful! If the surface of the flower is dark or slightly blackened it means that the vegetable has undergone poor and, almost certainly, prolonged conservation. Of all the types of cabbage it is perhaps the best known and most widespread, but not everyone likes it.
Photo by Hans Braxmeier from Pixabay
Among the advantages are also a high satiating power and a low caloric content. Rich in nutrients, especially potassium, calcium, iron, phosphorus, vitamin C and fiber. Contains many active anti-inflammatory, anticancer and antioxidant ingredients. It should not be missing from the table in the winter months.
Broccoli cabbage
It is a variety that has dark green leaves that are smaller than cauliflower . The edible part is made up of immature inflorescences. It usually has a diameter of 5 to 15 cm. Rich in mineral salts (including calcium, iron, phosphorus, and potassium), vitamin C, vitamin B1 and B2, fibers that make it suitable for cases of constipation. It also contains sulforaphane, a substance that prevents the growth of cancer cells, in particular, having a protective action against some tumors (intestine, lung, breast). It helps fight water retention and helps the body detoxify. This variety is consumed after being cooked, boiled or steamed or in pans or woks with a drizzle of extra virgin olive oil. Another interesting piece of information: broccoli is made up of small floral clusters produced by branched broccoli.
Purple Cauliflower
Purple cauliflower is a cross between broccoli and white cauliflower described above. The variety that grows in our Sicily is called Violetto di Sicilia. From its color, it can be deduced that this purple variety is rich in carotenoids and anthocyanins, antioxidant substances that help counteract the damage caused by free radicals. In the kitchen, it can be used to prepare side dishes, soups and purees with a characteristic purple color, which gives a choreographic touch to dishes. Many cook it in the oven or cooked in batter.
Green cabbage
It is a variety consisting of crisp and smooth leaves of light color, grouped to form a compact ball with a waxy appearance. It is rich in potassium and contains good quantities of calcium and phosphorus. It is considered the anti-cold vegetable par excellence thanks to its good vitamin C content (over 60/70 mg per 100 grams, compared to 45 in oranges) and sulfur , which has a disinfectant and tonic action in respiratory tract conditions.
The leaves are eaten both raw and cooked. To maintain its nutritional properties, it is best to eat it raw in a salad, or steamed for less than 15 minutes. Sauerkraut is obtained from cabbages cut into thin strips and fermented with the addition of salt and herbs.
Red cabbage or red cabbage
Red cabbage is rich in vitamin C, beta-carotene and antioxidants. Many experts consider it a vegetable that is friendly to the heart and immune system. It is very compact, has a rounded shape similar to that of green cabbage , but with red leaves tending towards purple. It can be eaten raw, in salads, or cooked salted in a pan as a side dish or to prepare risottos and soups. Among the types of cabbage described, it is highly appreciated in macrobiotic and vegan cuisine, because it is an excellent and tasty alternative, as well as offering the opportunity to create dishes that are also very attractive to the eye.
Brussels sprouts
Variety with the size of a walnut and a hard consistency. It is rich in vitamin E, contains a good percentage of mineral salts such as iron and phosphorus. It has anti-ulcer, anti-anemic and detoxifying properties. The flavor of this variety is slightly bitter.
Romanesco cabbage
This is a variety with a characteristic aesthetic appearance and bright green color of the florets, for this reason it is also called green cabbage. It contains vitamin A and vitamin C. It is rich in antioxidants and minerals, in particular calcium, magnesium and phosphorus, it has purifying, antioxidant, anti-anemic, diuretic and vermifuge properties. The flavor is delicate. It is consumed both raw and cooked. It is excellent steamed or boiled, in soups or broths.
Black cabbage
This variety does not have a central bud, the leaves have an intense green color with blue reflections and an elongated shape. It has a low calorific value. In addition, it has a high content of vitamin C. It is useful in the prevention of gastric ulcers and ulcerative colitis. It is considered a food with anti-tumor properties, with particular reference to the protection of the colon, rectum, stomach, prostate and bladder.
It is also called Tuscan black cabbage. It is characterized by long and thin dark leaves, which is why it is also called headless cabbage. It is typically used to prepare soups and broths, including the famous Tuscan ribollita. To increase its renowned purifying properties, try it raw in a salad dressed with oil and lemon. Its season is from November to March/April. Black cabbage has such interesting properties that an entire book has been dedicated to it, I talked about it in this article: Black cabbage: properties, uses, curiosities .
Savoy cabbage or cabbage
Not everyone knows that Savoy cabbage is a variety of cabbage, similar to white cabbage . It is a winter vegetable , during its season it costs very little and is very good for you. Its leaves are wrinkled, ruffled and have prominent veins of an intense green color. The internal leaves are lighter, yellowish-white.
This variety is a good source of vitamins A, C and K, mineral salts such as potassium, iron, calcium, phosphorus and sulfur . It also contains carbohydrates, lipids and proteins. It has anti-inflammatory and protective properties for the gastrointestinal system, including anti-ulcer properties, and is an effective tonic and rebalancer of the body. Savoy cabbage is considered a useful natural remedy for preventing constipation. It is excellent eaten raw or centrifuged with other vegetables to absorb the maximum of its nutrients. As is known, savoy cabbage also lends itself to many recipes: it is an ingredient in Cassoeula , a typical Lombard recipe, and in the excellent Pizzoccheri from Valtellina, made with buckwheat and the excellent and famous “bitto” cheese.
Chinese cabbage
Also called pak choi , Chinese cabbage ( Brassica pekinensis ) is native to East Asia and has numerous varieties. It is rich in vitamin A and vitamin C, and among the mineral salts potassium and folic acid. It has a decidedly low caloric content. It has a more delicate flavor than other varieties and can be eaten raw, in salads or steamed as a side dish, or in soups. Steaming takes a few minutes and I absolutely recommend it with a dressing of extra virgin olive oil and lemon.
