The plant around us. Volume 1 The plant around us. Volume I - Page 31

Uses Food Gastronomy Medical Use Brassica vegetables are consumed in large quantities across the globe. They are an important source of dietary fibre, vitamins C and E, a range of B vitamins and carotenes. Their distinctive bitter flavour is due to the presence of glucosinolates, which can be toxic in certain circumstances but are also credited with potential anti- cancer activity. Coleslaw Salad Medical: The health benefits of cabbage include its frequent use as a treatment for constipation, stomach ulcers, headaches, obesity, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, and Alzheimer’s disease. Ingredients 1 head green cabbage, finely shredded. 2 large carrots, finely shredded. 3/4 cup best-quality mayonnaise. 2 tablespoons sour cream. 2 tablespoons grated Spanish onion. 2 tablespoons sugar, or to taste. 2 tablespoons white vinegar. 1 tablespoon dry mustard. Gastronomy: Cabbage is one of those unsung heroes in the kitchen. You might not think too much about it, but it can be one of the most versatile veggies in your arsenal. From traditional slaws and salads to Indian-inspired curries and fermented foods like sauerkraut and kimchi, we predict you'll be eating a lot of cabbage. Taxonomic Notes: Brassica oleracea L. is a wild relative of a number of crops in the brassica group; including broccoli, B. oleracea L. var. italica Plenck, Brussels sprout, B. oleracea L. var. gemmifera (DC.) Zenker, cabbage, B. oleracea var. capitata L., cauliflower, B. oleracea var. botrytis L., kale, B. Oleracea.