The cabbage, or brassica, family constitutes a large variety of vegetables including green and red cabbage, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale. The word cabbage derives from the word caboche (head), from the Picard dialect of Old French. Green cabbage is the most cultivated and popular variety, more than the red or Savoy types.
Green cabbage is the most cultivated and popular variety, more than the red or Savoy types. The red cabbage has been adopted by chefs worldwide as it adds a dash of color to salads and other dishes, while the Savoy is a favorite for slaw and salads. The flavour of cabbage varies as per the type, ranging from savory to gently sweet.
Historical evidence points to the Ancient Greek and Roman civilizations being the first to cultivate and benefit from cabbage’s culinary and medicinal properties. Cabbage was introduced in Europe around 600 B.C. by groups of Celtic wanderers. It were the early German settlers that introduced cabbage and the traditional sauerkraut recipe to the US palette. The most common form of cabbage in the U.S. comes in compact heads of tightly wrapped leaves in white, green or red colors.
Benefits of Cabbage As A Weight Loss Food
Cabbage is referred to as “smart carb” as it is low in calories and fat and rich in fiber, which inhibits the conversion of sugar and other carbohydrates into fat. A must have on any weight loss diet.
An ideal diet plan is a low calorie protein based complex carbohydrate. Remember, if you can increase your muscle mass, you will not very easy to put on unhealthy weight. One important thing here is to drink plenty of water during weight loss.
