Cabbage

Toss in the best cabbage to your salad from RedMart

One of the permanent centers of attraction in any feast is the salad. No matter what feast it is about, every party has salad in common. And one of the most common salad ingredients is the cabbage. The leafy green, white, or red leafy edible is what’s called cabbage. Biologically, it belongs to the Brassica genus and Brassicaceae, a mustard family group. It is a dense-leaved vegetable with layers of leaf. While there are various uses of cabbage, it is most commonly included in salad and vegetable dishes. Cabbage is grown throughout the year. With optimal nitrogen in the soil, adequate sun, and proper love and care, this vegetable comes out in its best form. 

The world’s largest producer (more than 70%) of cabbage is China, followed by India and Russia. Globally, it has more than 400 varieties. It can range from soft leaves to coarse and hard ones depending upon the climate and geography. Cabbage not only makes a great dish but also has a lot of medicinal benefits that people have been clinging to for ages. It cures stomach pain, intestinal and stomach ulcers, Roemheld syndrome, etc. Hence, this vegetable has great prominence in the world. 

Cabbage varieties for a significant boost in health

Out of so many types of cabbage, a few are very famous. One of these is the round cabbage. It is one of the most common types and is named so because it is round in shape. These are primarily grown in Asian countries. The leaves go from pale green to white as the closer it goes to the Centre. Thick-leaves and sweet taste post-cooking are some of its features. Danish, domestic, and pointed are a few types of green cabbage. Another category is red cabbage. It is grown in a European country. Because it is red and purple, it’s different from others, but it has the same uses as green cabbage. It is used in salad, coleslaw, and soups. These are also a good source of Vitamin-K. 

The Chinese cabbage, scientifically known as Brassica Rapa, is a large-headed leafy green vegetable. Although it’s grown throughout the world, China is the largest producer, and hence, it is named so. It is also known as Napa cabbage or white celery cabbage. The color goes from pale and dark green to white as that of round cabbage. It is used in noodles, salad, pork dishes, etc. & is rich in vitamin B6, C, and K. Apart from these, the Japanese cabbage is also a rich source of Vitamin-U. It is most commonly served with katsu. This is also green in color and a large oval-shaped vegetable. Aren’t you planning to include cabbages in your next meal?