It contains a huge amount of vitamins and useful trace elements, has a miraculous effect on the gastrointestinal tract, and is recommended for patients with diabetes and peptic ulcer disease. The choice of varieties is quite wide and can satisfy any gastronomic gourmet: there's the familiar white and cauliflower, Savoy and Brussels sprouts, and the exotic broccoli and kohlrabi.
Cabbage recipes are liked by almost everyone, because they bring variety to the diet and don't require large financial outlays. This vegetable is affordable at any time of year; you can buy it at the supermarket or the market, put it up for the winter, and stock it in jars.
There are many original ways to cook cabbage so as to preserve its healthfulness and bright taste as much as possible. It's fermented and pickled with herbs, spices, berries, and fruits, stewed with mushrooms and meat, fried in batter; cutlets and pancakes are made from it, and its leaves are used for cabbage rolls and roll-ups. In a salad this component adds juiciness, and some first courses (borscht or cabbage soup) are simply impossible to imagine without it.
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