Cabbage white as a dietary and healthy product

For a long time white cabbage was considered a curative product because of its dietary, curative and antimicrobial properties. Outwardly it was used to treat wounds and burns, and its decoctions and leaves themselves got rid of tonsillitis, tuberculosis, used as a diuretic for gout, as an anesthetic for toothache, etc. With its systematic use improves metabolism, digestion and appetite, in addition, it has a beneficial effect on the nervous system.
White cabbage contains the necessary combination of all the mineral components that a person needs to maintain an acid-base balance. Therefore, it should be added to your diet to eat properly and varied. It contains few carbohydrates, and this vegetable can be safely recommended to diabetics. But what is rich in cabbage, so it's fiber, which contributes to the proper operation of the intestines and the excretion of cholesterol. Also, it has a lot of potassium, sodium, proteins, vitamins (A, B, C, D, K, R) and other rare, valuable and useful substances.

Thanks to the fact that white cabbage can preserve its remarkable properties practically without losses for 8 months, we have an excellent opportunity to replenish the body's reserves of vitamins and minerals throughout the whole winter. It is worth noting that during heat treatment, the amount of ascorbic acid increases in it, which is transformed from ascorbic acid upon heating, but many other acids, of course, are destroyed at high temperatures.

There are many recipes, which include white cabbage both fresh and processed. It is more useful, of course, it will bring, if it is used fresh in various salads or sauerkraut. As you know, sour cabbage is rich in sour-milk bacteria, which are useful, and when ingested, it is cleansed of putrefactive medium and dysbacteriosis.

Nevertheless, cooked meals on fire from this vegetable are also very useful and tasty. For example, stewed cabbage is an excellent dish of your menu. It can be prepared in a vegetarian way from vegetables alone or, for those who like to eat well, with the addition of meat or sausages. To do this you will need: 0.3 kg sausages (other meat products), 1 kg cabbage, a pair of onions, carrots, fresh tomatoes (or half a glass of tomato juice), salt, bay leaf and black pepper.

So, fry in a deep frying pan, chopped onions and grated carrots until golden. Then add there crushed tomatoes or juice and give a couple of minutes to boil. White cabbage is shredded and poured into a boiling mixture where we gently stir it until it becomes soft (minutes 7-10). And at this time the mode of our sausages are small rings or half rings. Next we add salt, pepper and cut sausages to the frying pan, then we continue to torment it all to the full readiness (a maximum of 10 more minutes). At the end, cover the lid, put the bay leaf, you can add a couple of cloves of chopped garlic, which will give a subtle flavor to your dish.