Good Appetite
Because the food, which is very substantial due to the fat of the goose and the dark sauce, can take a strong companion. Sources used: dpa news agency, own research
Cabbage is a healthy vegetable that is rich in vitamins and phytochemicals. The different types of cabbage taste raw, steamed and cooked. Why not try cabbage juice with carrots or prepare a fruity white cabbage salad.
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Vitamins and phytochemicals in cabbage vegetables
Cabbage is no longer a poor man’s food, but is now used more and more in hot and cold kitchens. Cabbage vegetables include white cabbage, red cabbage, Brussels sprouts, Chinese cabbage, cauliflower, and kale. Broccoli, kohlrabi and savoy cabbage also belong to the cabbage vegetable.
These types of cabbage score with vitamins A, E, K, B and C as well as biotin and folic acid. Especially in the cold season you can meet your vitamin C requirements by consuming kohlrabi and white cabbage, red cabbage and sauerkraut. Cabbage also provides the minerals and trace elements potassium, calcium and magnesium as well as zinc, copper and manganese.
The mustard oils, the so-called glucosinolates, which are abundantly contained in cabbage vegetables, play a special role in health care. Glucosinolates are classified as secondary plant substances. You can recognize mustard oils by their pungent, sharp taste. The essential oils of cabbage not only provide a special taste experience, but also have a health-promoting effect.