Cabbage

The cabbage is a vegetable that belongs to the cruciferous group, they all have in common the presence of sulfur in its composition, which gives them that smell so particular in cooking, in addition to its antioxidant properties. A family of cruciferous also belong Brussels sprouts, broccoli and cauliflower.
Varieties:
There are basically three types of sprouts marketed:
Verdi-white cabbage or kale
White cabbage or Milan
Cabbage or purple or red cabbage
Chinese Cabbage
The best sprouts season is between the months of September and January, although like most foods today, we can find in the markets throughout the year.
It is advisable to buy the firm, compact sprouts, which have green leaves andRed Cabbagetender. Those with stains, spots or soft spots are too old or contain fungi or insects inside. Once home, you have to keep the cabbage in the fridge, in a perforated bag and used within one week.Washing is important only at the moment before it is consumed.
Uses of cabbage
Its use in the kitchen, in Spain, not too extended, unlike other European countries where used to make many delicious recipes.
All so, there are some recipes that are made with cabbage, for example Madrid stew, sauteed vegetables, mashed cauliflower with cheese and cabbage and potato carving. Leaves are also used to create original and varied fillings wrappers to line molds filled with meat, fish or vegetables.
Also with cabbage sauerkraut is made famous, which is fermented cabbage that is often used as a side dish or as a condiment.
Nutritional properties

As for the nutritional properties of the cabbage, as we said at the beginning, stands sulfur content and antioxidant power. Although it is also rich in vitamins, especially A and C and contains minerals very beneficial to health such as calcium, iron, potassium and phosphorus.