Cabbage represents BENEFITS, however, we wrongly associate it with something commonplace, that gives off an unpleasant odour while cooking, and is flatulence producing. All these are misconceptions we must rid ourselves of.

It initially comes from the Mediterranean area and from there it spread around the world. Naturally at first there was the primitive plant, that is, “wild cabbage”, which in time gave way to many new variations. One of the major growing regions of Europe lies in northern Germany. About 80 million heads of cabbage are harvested there each year. It is quite obvious: We love cabbage! But this, of course, does not mean that we don’t export part of the harvest.

Cabbage, cauliflower, broccoli, kale, cabbage, brussel sprouts, kohlrabi, pak choi, lombard cabbage are all cruciferous vegetables, and have a wonderful assortment of shapes, colours and flavours. When some of these varieties are allowed to grow for some time together, they revert back to the primitive plant.

Cabbage is available all year round, it’s economical, it keeps well, it satiates and on top of that, it’s extraordinarily healthy:

– rich in vitamins A, C, K

– contains alkaline minerals that balance the acid-base

– contains many secondary plant materials

– has a low-calorie and low cholesterol level

– possesses mustard oils that have an inhibitory effect on cancer

– polyphenols that thin the blood

– isocyanate is an anticarcinogenic

– also contains radical scavengers, detoxifiers, anti-germinators, and a lot more

Cabbage is one of the most important anti-cancer foodstuffs. Raw or as sauerkraut (fermented with only lactic acid and salt) it promotes the regeneration of the intestinal flora, and prevents bowel cancer. Raw cabbage is healthier than cooked sauerkraut. Cabbage keeps well in the refrigerator for 1 month, so you can eat it slowly.

Freshly made cabbage juice promotes the regression of stomach and duodenum ulcers. All you have to do is take a few sips before and during meals. This juice protects the mucous membrane and improves digestion.

Be aware that even the external application of cabbage leaves has a significant curative effect: as compresses for injuries, joint pain or festering wounds. Just clean and briefly boil the leaves and then apply them in sheets. They are also very useful for corns, for example, contractions or sunburn.

Anyone who chooses to regularly add cabbage to their diet in salads, soups and juices, will enjoy the benefits of a much more robust health and therefore a more fulfilling life.

Green cabbage prepared vegetarian style with almond puree, tarragon, smoked tofu and chopped almonds makes for a tasty and rich meal, without the fat or grease of sausages.

Some advice: Only stewed cabbage produces flatulence. Raw cabbage doesn’t!