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.
Belokochannaya
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 ripening, 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.
Did you know? According to the ancient Greek myth, the patron of winemaking, Dionysus, once punished the broken vine of the king of Thrace with grape sticks in public. Unable to withstand the humiliation, the king began to cry, and from his tears grew a round, head-like plant, which was called "Kaputum." It is noteworthy that in ancient Roman mythology, a vegetable grew from the drops of sweat that fell from the head of Jupiter (in the myths of Ancient Greece - Zeus).
Red Knot
Cabbage with red-violet leaves looks like a white relative of a relative - a dense 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). Its regular use normalizes the pressure, the acidity of the stomach 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 stalk. Healthy and tasty as well hypoallergenic productrecommended even in baby food. 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.
Important! When growing a crop, it is desirable to create an artificial shadow so that the heads do not become covered with brown spots of burns.
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 of 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, is not afraid of the sun and heat. In cooking, broccoli is boiled, fried, baked and marinated, frozen for the winter.
Did you know? The famous mathematician of ancient Greece, Pythagoras, in his youth was an Olympic champion in fistfights. Later he mentioned that he owed his excellent health to cabbage.
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 grown it is less prone to attack than others and is not afraid of drought and frost.
Relatives of the cabbage of the Cruciflora family are alissum, vesper, levkoy, katran, radish, arugula, turnip, horseradish.
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.
Important!When ripe, the main thing is to harvest in time, until the flesh is hardened.
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
Pekanka is a cross between cabbage and lettuce plants. She's elongated cone headWith 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 pickled; 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 stone 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, second and first courses, casseroles, baking stuffing and sauces. The 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 stored fresh and stored for the future, you can cook a lot of interesting dishes.
