Get acquainted with the main types of cabbage

Cabbage has long been known to mankind and is one of the most consumed foods.

In nature, there are more than fifty varieties of this vegetable.

With the most popular types of cabbage, their photos and names will be introduced in this article.

White-headed

The most familiar and popular culture in our latitudes. As it develops, it forms a dense, round-shaped light green leaf. rosette. Vegetable contains a large amount of vitamins of group B, carotene and ascorbic acid. There are varieties of different terms of planting and maturing, almost all varieties tolerate low temperatures well.

Late-ripening varieties are excellently stored, which makes it possible to consume a product rich in vitamin C and in the winter period - a time of catarrhal diseases. Due to its composition, the white-haired beauty, with regular use, has a beneficial effect on the gastrointestinal tract, kidney, and heart diseases, normalizes sleep.

In cooking, the application is very diverse: you can stew, boil, bake, sour, pickle, use fresh and make juice from vegetables.

Red Knot

Cabbage with red-purple leaves looks like a white relative of a relative - a thick round rosette, because of the color of the leaves is called red one.

In addition to vitamins, it contains a lot of useful sugars, protein, iodine and mineral elements (calcium, potassium and magnesium). Her regular use normalizes pressure, stomach acidity and fat metabolism.

It is more common to use vegetable in salads, although it is also pickled and stewed.

The culture of growing loves the sun, regular hydration, tolerates low temperatures.

Colored

Annual forming dense numerous inflorescences around a thick branched stem. Wholesome and tasty as well hypoallergenic productrecommended even in feeding babies.Rich in salts of iron, phosphorus, potassium, calcium; B vitamins, ascorbic acid and niacin. Used in cooked, fried, baked, pickled and salted for the winter.

Broccoli

One of most dietary species cabbage. Broccoli - an annual plant, on a thick central trunk, with many stems, are the inflorescences of green buds. This is a favorite vegetable for both nutritionists and their patients: the calorie content of the fresh product is 34 kcal.

Vegetable has an antioxidant effect, increases efficiency, helps to eliminate toxins. The composition of a large number of amino acids, vitamins, protein and fiber.

When grown, the culture is not demanding, it tolerates frost calmly, it is not afraid of the sun and heat. In cooking, broccoli is boiled, fried, baked and marinated, frozen for the winter.

Savoy

This is an aristocrat in her family: an almost perfectly round head "dressed" in a terry cape of dark green blistering leaves with white crisp veins. Like the whole family, is full of vitamins and minerals, proteins and sugars. This is a great vegetable for salads, fillings for pies and bases for cabbage.

Its soft leaves do not keep the head of cabbage for a long time, but when it grows it is less prone to attack by pests and is not afraid of drought and frost.

Kohlrabi

A variety of cabbage, more like a turnip with leaves. The color of the stalk may be pale green, green and purple. It tastes sweetish, softer and softer than a turnip, with a juicy white pulp. Fetus is rich vitamins, fiber, minerals, fructose and sucrose, which is useful for people with diabetes. Apply kohlrabi fruit mainly in salads.

The plant can be sown immediately in open ground, it loves lighting, bears fruit twice a season and is beautifully stored.

Brussels

Different types of cabbage are surprising in their own way, for example, Brussels sprouts grow in clusters.On a long, sometimes more than a meter, stalk in the sinuses between the leaves grow miniature no more than 5 cm in diameter kochanchiki. Lack of culture in the long period of maturation, but at the same time it is the most frost-resistant in its family and not demanding to care. The harvest is well kept in the cellar, for the winter vegetables can be frozen.

Mustard oil in the vegetable composition gives it a nutty flavor, boiled mini cabbage is considered a delicacy.

Beijing

Beijing is a cross between cabbage and lettuce plants. She's elongated cone head, with long, juicy, light green leaves. The denser part of the leaves and streaks on them are white.

Both leaf and cabbage varieties are used in salads, baked goods, second and first courses, salted and marinated; they differ from each other in terms of crops. First planted early to use in spring and summer. The second - later for harvest in the fall. The plant ripens quickly - within two months, you can sow directly into the ground.

Chinese (sheet)

One of the best types of cabbage as a source of longevity is Chinese leaf. These are leaves collected in a rosette without a head of cabbage, which is replaced by thick stems.Its leaves are bright green, elongated oval. The vegetable contains many vitamins, minerals, amino acids, including lysine, which helps cleanse the body of harmful substances. Culture can grow at home, providing greens in winter. In cooking, the leaves are used fresh, stewed with other vegetables, boiled.

Kale

What are all the same different types of cabbage, looking at the photo, least of all you think about this vegetable. Carved, long, similar to something spongy, the leaves grow without a head of cabbage and come in different colors: green, red, purple. Growing this type, especially bright shade, you can also decorate the garden.

In cooking, only the leaves are used, but the application is very diverse: salads, main and first courses, casseroles, baking stuffing and sauces. Leaves are stewed with meat, poultry, used as a garnish, salted and pickled, dried.

Cabbage was appreciated by ancient peoples, and now the culture and its varieties and varieties are grown all over the world. This is a tasty, healthy vegetable and available to all segments of the population. It is easy to grow, it can be kept fresh and stored for the future, you can cook a lot of interesting dishes.