queen of vegetables

Health Tips

Where children are found… What am I talking about? Of course, about cabbage! And what did you think?! About our old familiar cabbage. But how well does she know us? How many varieties of cabbage can you name? White head, color, Brussels, kohlrabi, broccoli, red head, ornamental, Savoy, Chinese …

And how many completely “non-vegetable” topics are connected with cabbage? And children are found in it, and money is called that. Do you remember the story that Gosha (aka Goga) told Alexandra in the film “Moscow Does Not Believe in Tears”? About a monarch who retired and devoted himself to growing cabbages?

They say nothing is accidental. And it is not without reason that people all the time feel the invisible proximity of cabbage. This vegetable is truly a friend of man. Now we will prove it. For starters, a little legend.

Headed cabbage began to be eaten in the early Middle Ages, and since then its role has only increased: look at the paintings of painters of that era: if the picture shows a table or a basket of dishes, among them you will certainly find a weighty head of cabbage.

Cauliflower is said to have originated in China. However, despite the controversy, it is believed that most cultivated species come from the Mediterranean and China. The most ancient of them are deciduous, as well as cauliflower, kohlrabi, Chinese and Beijing cabbage.

Cabbage Facts:

We see that cabbage conquered centuries and continents without a fight. She surrendered without a fight.

Why is this vegetable so good? cabbage arguments:

As Pythagoras famously said, “cabbage is a vegetable that supports cheerfulness and a cheerful, calm mood of the spirit.”

The ancient Greeks and Romans attached great importance to cabbage, considering it a medicine that cured almost all diseases. She was credited with the ability to soothe a headache, cure deafness, relieve insomnia and various internal diseases.

In conclusion, here is another admirable argument in favor of cabbage:

beneficial possibilities of its juice.

So, there are facts, arguments in favor of cabbage are provided, it remains only to give specific examples, recommendations and recipes. Let’s start with recipes.

cabbage in cooking

The most important thing when cooking cabbage is the preservation of all its useful substances. If it’s not the taste that is more important to you, but the benefits, it is best to eat raw cabbage – even with minimal cooking, a significant part of the nutrients is destroyed. In the case when you want to cook not only a healthy, but also a tasty dish, keep in mind that the correct cooking of cabbage is the one in which the food is in minimal contact with oxygen. At the same time, vitamin C is quite well preserved in cabbage, and part of it passes into a decoction.

If you are already inspired by the possibilities that this vegetable provides for culinary exploits, try the following:

Finely chop the head of cabbage, pour boiling water over the cabbage and leave for ten minutes. While the cabbage is soaking, fry the onion sliced ​​\u200b\u200bin rings in a deep frying pan in hot vegetable oil. Then drain the water from the cabbage, squeeze the cabbage and fry it with onions. At the end, add some sugar to the cabbage. Roll out the dough to a thickness of one centimeter, place it on a greased baking sheet, put cabbage on top of the dough. Cover the filling with a second, thinner layer of dough. Make some holes in the middle of the pie. Brush the top of the cake with strong sweet tea with a brush, and then place the baking sheet in a well-heated oven.

After baking, the cake should be lightly greased with boiled water with a brush and covered with a towel for twenty minutes.

pickled cabbage

The cabbage is washed and chopped into strips. Blanch in boiling water for 2 minutes. Prepared jars are 1/4 filled with hot filling, black peppercorns, cloves, cinnamon are added, then blanched cabbage is placed (up to the shoulders), and the filling should be above the cabbage level. Banks are sterilized: 0.5-liter – 12 minutes, 1-liter – 15 minutes.

Cauliflower with white sauce

Boil the cauliflower buds in salted water, drain in a colander, then place on a plate. Lightly fry the flour in the butter, adding 1 teaspoon of sugar. Dilute with cabbage broth and cook over low heat for 5-10 minutes. Remove from heat and season cabbage with egg yolks beaten with 1 teaspoon butter. Sprinkle grated cheese on top.

So, everything is clear with food? Simple, varied, delicious.

And what can cabbage in cosmetology?

A lot of things! And whitens, and exfoliates, and tightens, and softens.

That’s what she is, the queen of vegetables. Not in vain, probably, the same monarch, about whom the hero of Batalov spoke, retired. Do you remember how surprised his close associates were at this decision? And he just admired: “Just look at what cabbage I have grown!”

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