When you think of white cabbage, do you immediately think of grandma's sauerkraut or hearty stews? You're right! But the round cabbage head can do so much more. It is the undisputed king of winter vegetables: inexpensive, extremely healthy, and a real figure-flatterer.
In today's food check, you'll learn why you shouldn't underestimate white cabbage and how to prepare it with modern kitchen appliances (without the annoying chopping).
What you should know about white cabbage
White cabbage is a real local hero. It is regionally & seasonally available, which makes it not only sustainable but also inexpensive. Its main season extends through the cold months from September to March. Exactly when our body most urgently needs that extra portion of vitamins.
Nutrients & Effects
If you want to lose weight, you've found your best friend in white cabbage. With only 25 kcal per 100 g, it is extremely low in calories. Fat is also virtually non-existent with 0.1 g.
But the real treasure lies in its effects:
- Satiating: Despite the few calories, it keeps you full for a long time thanks to 2.5 g of fiber and prevents cravings.
- Anti-inflammatory: Its ingredients have an anti-inflammatory effect in the body - ideal for strengthening the immune system.
- Alkaline: Like many other healthy vegetables, white cabbage is alkaline and helps against hyperacidity.
The two small drawbacks (and how to avoid them)
Where there is light, there is also shadow. There are two downsides on your menu that deter many people from eating cabbage:
- Bloating when raw: Raw vegetable salad is delicious, but it can make your stomach rumble. Tip: Spices like caraway or fennel seeds make cabbage dishes much more digestible.
- Strong odor: When cooked, cabbage often develops an intense odor. Tip: A splash of vinegar in the cooking water neutralizes the odor in the kitchen.
Preparation with your kitchen appliances
Forget the tedious hand-slicing. Your appliances make cabbage the star:
- Food processor: If you don't feel like chopping, cut the cabbage into coarse pieces and let the food processor do the rest. In seconds, you'll have finely chopped cabbage - perfect as a base for modern coleslaw, as an ingredient for soups, or as a filling for dumplings.
- Air fryer: The absolute trend snack! Cut the cabbage into thick slices ("steaks"), brush them with a little oil and spices, and put them in the air fryer. The result: wonderfully crispy on the outside, buttery soft and sweet on the inside. Much faster and more energy-efficient than in the oven.
- Slow juicer / Juicer: A real insider tip for health. White cabbage is good for juicing. Fresh, raw cabbage juice is considered an old home remedy for the stomach. It tastes best mixed with sweet apple or carrot.
- Blender: Cabbage in a smoothie? Yes, but you need to know how! Since it is very fibrous, you need a powerful blender to get it creamy. Combine a handful of cabbage with pineapple or mango - the sweetness harmonizes perfectly with the tart cabbage. Also great for quick, creamy cabbage soups.
- Bread maker: Do you like savory food? Add finely chopped cabbage (or sauerkraut) and some bacon or smoked tofu directly to the dough. Your machine will conjure up a juicy, savory winter bread that goes perfectly with stews.
Buying & Storing
When buying, make sure that the head is tightly closed and the outer leaves look crisp. Storage: White cabbage is a storage marvel. In a cool cellar or in the refrigerator's vegetable compartment, a whole head often keeps for weeks. Once cut, you should cover the cut surface with foil so that it doesn't dry out.
Conclusion
Don't let the strong odor or the bloating effect when eaten raw deter you. With the right preparation - for example, as a "steak" from the air fryer - white cabbage becomes a highlight. It is satiating, anti-inflammatory, and unbeatable inexpensive. Make the most of the season from September to March!
