The large heads – depending on the region – are usually called Weisskohl or Weisskabis, but also Kabis, Weisskraut, Kappes, or simply Kraut.
White cabbage is known under different cultivars. A distinction is made between early and late varieties, those more suitable for storage, and the single-cut cabbage for making sauerkraut: in some form, white cabbage is available throughout the year. Pointed cabbage, pointed heads, only in spring; spring/summer cabbage, round green heads; winter cabbage, round white heads, can be stored until April.
The vegetable is not only cheap and versatile, but also, if not overcooked, very healthy. White cabbage contains a mass of vitamin C, vitamin B, large amounts of potassium, calcium, egg white and sodium. Since the sodium content is almost double that of other types of cabbage, white cabbage should be seasoned sparingly with salt during preparation. Last but not least, it is rich in fiber and low in calories.
However, some avoid white cabbage because of its bad reputation as a prison and poor person’s food, others because of digestion. All can be helped ber!
In fact, it is not necessarily easy to digest, and therefore people with sensitive stomachs should “deflate” the vegetable: boil it briefly in salted water, pour off the water and only then start the actual preparation. a few chamomile flowers added to the cooking water are exceptd