red Cabbage

Red cabbage, or purple cabbage, is one of the healthiest vegetables. It is available all year round, relatively cheap, yet we do not consume it regularly. Here are some info, tips and sure-fire red cabbage recipes that can help reform our diet.

Nutritional value

It is high in vitamins A, K, B and C, but also contains significant amounts of minerals and protein. Its vitamin C content is particularly high (six times that of green cabbage!), which has an antioxidant effect. Red cabbage sprouts are a very good source of calcium and also a real vitamin bomb. The calorie content of red cabbage is 31 Kcal/100g, almost completely fat-free.

Physiological effects

• Raw, it aids digestion and bowel function, cleanses the intestines. It has long been used in folk medicine for constipation and stomach ulcers.
• Boosts the immune system.
• Its anthocyanin content stimulates brain function and is also effective in preventing Alzheimer's.
• Reduces the risk of cardiovascular disease.
• Contains 36 different anti-cancer compounds - its glucosinolate content reduces the risk of stomach and intestinal cancers, while the estrogen-metabolizing indole  3  carbinol chemical agent reduces the risk of breast cancer.
• Relieves gout and rheumatic pain.
• Slows down skin aging, beautifies the skin.
• Red cabbage sprouts heal stomach ulcers, cleanse the blood, improve vision, improve blood circulation, stimulate liver function, reduce cholesterol levels. It is also anti-inflammatory and prevents tumor growth.

Shopping-storage

• Since it is also grown in Hungary - let's buy consciously, i.e. primarily Hungarian products!
• Choose brightly colored, not too dark, firm specimens whose outer leaves are not wilted. The smaller the cabbage head, the younger and sweeter the leaves.
• Store in a cool place (e.g. pantry, cellar, refrigerator) - but not for too long, because the longer you store it, the more its vitamin content decreases.
• Remove the stalk only before use!

Use

• Red cabbage can be eaten raw or cooked, the most popular in Hungarian cuisine is steamed.
• However, it is healthiest when eaten raw, especially the stalk contains a lot of nutrients, which we usually throw away, but it can be a great snack.
• Red cabbage is an ideal ingredient for making salads. Mixed with mayonnaise or yogurt, it makes a great salad, and thinly shaved it can be a fantastic addition to a green salad. Thinly grated, it goes well with hamburgers, kofta. Its sprouts can be sprinkled on salads, roasted vegetables, roasted meats.
• In Hungarian cuisine, steaming is the most popular way of use, but usually this means boiling the cabbage until soft. Steamed cabbage is much healthier when crispy (al dente), which can be a great side dish with interesting additions to roast goose and duck, game dishes, (steamed red cabbage recipes below). When cooking or steaming, add vinegar, otherwise its color will turn blue.
• Red cabbage can be used to make soup, stew - or it can be added to vegetable stews.
• Purple cabbage is also a great ingredient for making pickles and chutney (spicy jam).

Storage

Store in a dry, cool place, between 5-10°C.

Product information

The information provided for the products presented here is for preliminary information only, after receiving the product you will receive final information based on the label of the product.