Cabbage (Brassica)

The cabbage family is very numerous. Its most popular representatives are in Polish cuisine: white and red cabbage, savoy cabbage and Brussels sprouts. The ancient Greeks already knew cabbage. The Romans attributed to her the ability to immunize the body against alcohol, that's why they chewed on the raw leaves before the feast and in between dishes. White cabbage was enjoyed in Old Polish cuisine since the 15th century. highly appreciated (Hunter's stew, Mishmash). The healthiest and most easily digestible is sauerkraut, which is a vitamin C mine in winter, natural acids and mineral salts. Red cabbage contains more vitamin C than white cabbage and has a sharper flavor, therefore it is especially suitable for making decorative and tasty salads. Kale, the most delicate, In addition to vitamin C, its leaves contain large amounts of calcium and phosphorus. Served with water and topped with butter, it is a delicate act, Vegetables similar in taste to asparagus. Brussels sprouts are the richest in vitamin C and are distinguished by the highest calorific value.. The cabbage family also includes cauliflower and kohlrabi.