RED CABBAGE, PROPERTIES, NUTRITIONAL VALUES AND HOW TO COOK IT

ALL THE CURIOSITIES ABOUT RED CABBAGE

Red or purple cabbage has a red color due to the presence of water-soluble substances called anthocyanins from the group
flavonoids, powerful antioxidants. Its main benefits certainly include its role in preventing the development of cancer. He also defends
from premature aging , improves skin and eye health, helps with weight loss, strengthens the immune system, helps to have stronger bones and less prone to osteoporosis, helps to detoxify
the body, prevents the onset of metabolic diseases such as diabetes, improves the health of the cardiovascular system and helps in the treatment
of ulcers. If red cabbage is able to carry out all these beneficial functions for the body, it is certainly thanks to the abundance within it of phytochemicals , antioxidants , nutrients, vitamins and minerals. The essential components include thiamine , riboflavin , folic acid,
calcium, manganese, magnesium, iron and potassium. It is also a concentrate of vitamins: vitamin C and vitamin A first and foremost, followed by vitamin E, vitamin K,
dietary fibers and group B vitamins. A true concentrate of well-being!

Red cabbage is also called red sauerkraut, purple cabbage or, mistakenly, purple cabbage . If its beautiful color turns blue during cooking, to lighten it, add a little vinegar or the juice of a citrus fruit (lemon or orange).

HOW TO USE RED CABBAGE IN THE COOKING

It is good raw in salads , cut into thin strips and marinated (with vinegar and spices or
yogurt), which is cooked in the oven or stewed in a pan . It works well in hot soups or as the main ingredient in the filling of rustic pies or savory strudels.
Due to its beautiful color, risotto and velouté are much appreciated.
To make sauerkraut, red cabbage is fermented.

HOW TO CHOOSE AND BUY RED CABBAGE ONLINE

a beautiful uniform color without spots ; check the appearance of the stem cut, the duller and drier it is, the more time has passed since it was harvested.

KEEP in the refrigerator, in the vegetable drawer, for up to 10 days.