HISTORICAL NOTES AND CURIOSITIES
A famous chef of the eighteenth century, Vincenzo Corrado, although he was neither vegetarian nor much vegan, in a completely vegetable recipe book, praised the cabbage so much to say that it contains the virtues and flavors of all the others herbs. He said “Of the Pythagorean food, or herbaceous, for the use of the nobles and of the literati”, Naples 1781.
This plant, widespread all over the globe, has originated over a hundred varieties, which are cultivated in the fields, in vegetable gardens mainly for food, although sometimes it can also become ornamental due to the color and shape of its leaves. As a wild plant, it grows on the cliffs of the western Mediterranean area.
THERAPEUTIC ASPECTS
Belonging to the cruciferae family, the cabbage as well as representing a backbone in every respecting vegetable garden, enjoys a well-known reputation not only for its multiple uses in the culinary field, but also for its therapeutic aspects as a plant with excellent health properties.
This vegetable is rich in vitamins, especially in the C group. It also provides the body with mineral elements, such as phosphorus and calcium. Its vitamin C content makes it a valuable ally of the immune system, helping it to prevent and cure diseases.
The decoction of cabbage leaves, combined with honey and a vegetable drink (such as almonds) helps improve cold and bronchial coughs. Recently it is a common practice to use the fresh juice, obtained with a fruit and vegetable juicer or a centrifuge, to bring minerals to the body and to help reduce anemia. For this purpose it is necessary to consume one or two cups a day.
The fresh cabbage juice also helps the healing of duodenal and gastric ulcers and helps cure rheumatic diseases. In this case it is recommended to take 1 glass a day for 15 days in a row.
It is also known that raw cabbage lowers the diabetic rate.
It must be said, however, that not everyone tolerates this vegetable, so it must be used with discretion. For those who have difficulty digesting it raw, they can cook it at a low temperature for about 20 minutes and season it with a little olive oil, a pinch of salt and lemon.
The leaves of the cabbage finely chopped and applied on the skin of the face for about half an hour, serve as a beauty mask.
ANTIOXIDANT, DETOXIFYING AND ANTITUMOR
It is a very useful type of vegetable in our diet. Due to its many positive aspects, it should be consumed at least a couple of times a week. It is very similar to cabbage, but differs from the latter because of its purple color. Rich in iron, calcium, omega 3 and omega 6, red cabbage strengthens the immune system. acts as an antioxidant, detoxifier and anticancer agent.
RECIPE: Purple cabbage salad
Purple cabbage salad
Ingredients
- 150 gr of red cabbage
- A handful of Sultana raisins
- 1 teaspoon of pumpkin seeds
- 1 teaspoon of poppy seeds
- Half green apple cut into thin strips
- A handful of parsley (at your discretion)
- A pinch of salt (at your discretion)
- Juice of 1 lemon
- 3 tablespoons of cold-pressed, unfiltered extra virgin olive oil
Method
Cut the cabbage into thin strips (if you want you can also use the slicer by setting a thickness of 3-4 mm).
Pour the strips in a bowl and combine the remaining ingredients.
Mix with tablespoons so that the system is seasoned well and serve on plates.
You can also add edible flowers and organic lemon slices, which add an extra touch to the decoration.
