Red cabbage is distinguished by its color, texture and flavor. Red cabbage is an organic food which is delicious and has many health benefits of which some we’ve listed so you can be motivated to eagerly cook and eat red cabbage.
-Ideal for weight loss!
-It is a brain food! It is full of vitamin K and anthocyanins that help with mental functions and concentration
-High in sulfur, the beautifying mineral.
-Helps detoxify the body. The high content of vitamin C and sulphur in cabbage removes toxins.
-Has well-known cancer preventative compounds lupeol, sinigrin and sulforaphane. These stimulate enzyme activity and inhibit the growth of cancer tumors
– Helps prevent high blood pressure blood. The high potassium content helps by opening up blood vessels, easing the flow of blood.
-Hangovers from heavy drinking were reduced by using cabbage, since Roman times.
-Anti-inflammatory and Blood Sugar Regulator. The natural red pigments of red cabbage (betalains) is said to lower blood sugar levels and boost insulin production. You can consume it raw in salad and cooked, both ways it is delicious and healthy.
Ready to shop for red cabbage? Are you ready? Below is a red cabbage roulade recipe. Finger-licking delicious!
Red cabbage roulade with a mushroom and bulgur wheat filling.
4-6 red cabbage leaves
¾ cup (150 g) bulgur wheat
200 g mushrooms
1 garlic clove
4 tbs grain sprouts
4 tbs chopped parsley
2 tsp thyme
1 tsp herb salt
1 ¼ cups (250 ml) apple juice
salt, black pepper
Method of cooking Blanch the red cabbage and soak the bulgur wheat in 2 ½ cups (500 ml) water. Cut the mushrooms into small pieces and chop up the onions, then briefly braise lightly in 2 tablespoons of olive oil with the pressed garlic. Add the garlic wheat, cook them together and leave the resulting mixture to cool. Add the spelt flour, sprouts, nut, and herbs and season with salt. Then stir in the eggs. Place the grain mixture on the red cabbage leaves and roll them up to make roulades, fastening them with toothpicks or cooking twine.
Heat the remaining olive oil in a skillet and brown the roulades on both sides. Then add just under 2/3 cup (125 ml) each of vegetable stock and apple juice and cover. Cook the roulades for 10 minutes, turn and add the remaining vegetable stock and apple juice. Cook for a further 5 minutes. Season the stock to taste with salt and a little black pepper.
Serve the roulades and pour the stock over them. Below the result.