The nutritional value of individual cabbage varieties varies somewhat. In addition to a high water content, they contain nitrogenous and non-nitrogenous compounds - proteins, sugars, dietary fiber, fats, and others. Among all cabbage varieties, white cabbage has the highest sugar content, which allows it to be pickled for winter. Savoy cabbage and Brussels sprouts have a higher dry matter content than white cabbage. They also contain larger amounts of nitrogenous compounds, including proteins, which positively affect their nutritional value and taste. Cabbage varieties also contain many minerals - potassium, calcium, phosphorus, and iron. However, the most important aspect is the content of essential vitamins (provitamin A, vitamins B1, B2, C).

How can cabbage be used in the kitchen? Cabbage is a year-round available vegetable in the kitchen, as late varieties tolerate storage well and can be consumed fresh throughout the winter and spring. Early and mid-early varieties are excellent for immediate consumption in summer and autumn. Cabbage is an excellent vegetable for salads and raw consumption. White cabbage is also the main raw material in the vegetable industry, as it constitutes the largest weight of all processed vegetable varieties when pickled. Sauerkraut is a basic ingredient for preparing one of the most popular dishes in Polish cuisine - Bigos. Additionally, cabbage varieties, especially Brussels sprouts, are excellent for freezing.

You can learn how to grow cabbage step by step from our cabbage cultivation plan.

Enjoy your meal and stay healthy!