What is the name of Chinese cabbage? Types of cabbage with photos and names. Benefits of Brussels sprouts

Greetings to blog readers!

I want to tell you about different types cabbage with photos and names. And with this article, begin a series of different articles about the many-sided cabbage lady. In them I want to talk in detail about each species - how to grow them, about their beneficial properties and maybe a few cooking recipes. We know about white cabbage, which is grown, probably, by everyone without exception. This is the most common cabbage. But there are many more different types of it. Today we’ll talk about

Different types of cabbage

Red cabbage
Colored
Broccoli
Savoy
Kohlrabi
Brussels
Beijing
Chinese

Red cabbage

It is very similar to its cousin, white cabbage, but as the name suggests, it is a wonderful red-purple color. It contains more vitamins than regular cabbage. Vitamin C is twice as much, and carotene is 4 times more. It also contains more minerals, sugars, protein and iodine.

You can pick leaves for salad as early as June, without waiting for the head of cabbage to be completely ripe.

And although many are more accustomed to such cabbage in salads, in fresh, but it is good both stewed and pickled.

Red cabbage comes in early, medium and late varieties.

Red cabbage

I think this is a popular crop among gardeners. This is a wonderful dietary product. It is good both as an independent dish and assorted with other vegetables.

It has its own vagaries when growing. Cauliflower loves fertile soil and the heads need to be covered with leaves from the sun to keep them snow-white. Contains protein, mineral salts of potassium, calcium, iron, phosphorus, vitamins C, PP and group B.

Cauliflower

Its inflorescence heads are green, but otherwise it looks like cauliflower. This cabbage is rich in proteins and vitamins, healing and dietary properties. It contains a lot of vitamin C and methionine - it increases resistance to radiation and increases performance.

The composition of amino acids includes anti-sclerotic substances that prevent the aging of the body. This cabbage delicacy is quite easy to grow. It is unpretentious, can withstand frosts down to -7°C, the heads do not need to be shaded and does not require special fertility. Loves watering when the heads grow.

This vegetable is simply a storehouse of usefulness, easy to care for and prepare. You can boil, fry, marinate. The conclusion is simple - be sure to plant!

Broccoli

Savoy cabbage

This is an incredibly beautiful cabbage. Its leaves are curly and as if in air bubbles. Composition compared to white cabbage much richer. Lots of protein mineral salts, vitamin C carotene, sugars. The taste and structure of the leaves are more delicate than that of ordinary cabbage.

Perfectly suitable for dietary nutrition. Good in salads, and great for cabbage rolls. Its leaves are easy to disassemble; just pour boiling water over the head of cabbage. It is grown in the same way as cabbage, but is resistant to drought and pests do not like it.

Savoy cabbage

Kohlrabi

This interesting cabbage produces a stem fruit. This is such a huge sweet stalk, the taste is more tender than turnips and radishes. Goes great in salads. This type is especially recommended for diabetics; it contains more vitamin C than lemon, a lot of potassium and calcium, fructose and glucose. The main thing is to cut off the heads in time and not allow the fibers to become coarse.

It is very unpretentious in cultivation. Can be sown in open ground– ripens in 2-2.5 months. Can be stored for a long time in suitable conditions.

Kohlrabi

The rarest cabbage in our gardens. It has small heads of cabbage, no more than 4-5 cm. And the growing period extends until October, when sown in April. But despite such shortcomings, it has great advantages.

Much more than white cabbage, it contains vitamins and amino acids, especially a lot of phosphorus. It contains mustard oils, like radishes. This explains the savory, nutty taste of Brussels sprouts, which is not at all like cabbage. Boiled heads of cabbage are a real delicacy.

Brussels sprouts

Chinese cabbage

In appearance and composition it is similar to cabbage and lettuce at the same time. It has loose, elongated heads of cabbage with tender, juicy leaves. It is eaten mainly in salads, fresh. She ripens quickly, in two months. It is better to sow early in April-May, so as not to go into arrows. You can grow through seedlings and sow directly into the ground.

Chinese cabbage

This is an unusual kale. She doesn't have a head of cabbage. Contains many vitamins and minerals, its composition is similar to white cabbage. Contains lysine, an essential amino acid that cleanses the body of toxins and improves immunity. Considered a source of longevity.

One of the most favorite vegetables is cabbage. It is very useful for eating in any form. Many people love fresh salads, and some types of cabbage are better suited for pickling or pickling.

What makes this vegetable stand out? It contains many useful substances that increase immunity, participate in metabolic processes, create the necessary balance of vitamins and promote their absorption by the body.

To all this it should be added that cabbage itself has a minimal amount of calories. It is often used in dietary nutrition for various organ diseases gastrointestinal tract and when losing weight. Different types of cabbage have their own advantages and each of them is used depending on the methods of dietary programs.

For the first time this vegetable was noticed in the vastness of modern territories of Ukraine, Belarus and Russia in the distant 9th century AD. There were no varieties of varieties back then. They were produced in very limited quantities. To date, breeders have done a good job of creating hybrid cabbage species (see photo). There are also many natural varieties that have survived almost in their original form to this day and are successfully grown in garden beds and garden plots.

What makes cabbage unique is its large amount of vitamins K and U (about 7%). Their concentration in such quantities is not found in any vegetable. Cabbage also contains substances such as iron, potassium, magnesium, phosphorus, calcium, and lactic acid.

What types of cabbage (photos, names) exist?

The modern agricultural market offers a fairly wide range of this vegetable. Among the varieties of cabbage, natural and hybrid varieties can be distinguished. All of them have qualitative properties, characteristic external distinctive features and principles of cultivation.

Almost all types of cabbage are biennial plants. In the first year, vegetative organs (heads of cabbage, stalks with leaves) are formed, and already in the second year, flowers, pods, flowering shoots, and seed material are fully formed. The exception is cauliflower.

What types of cabbage are there? There are 3 main types of cabbage:

Headed. It has a developed, expanded, apical bud of complex structure. It is based on a central rod in the form of a small head of cabbage, from which the fruit is formed. Cabbage is one of the most common. The entire fruit, except the head, is eaten.
Leafy. The leaves form the main fruit. They grow directly from the stem. They do not have a core base inside. This vegetable is completely consumed as food. Types of kale - Chinese, kale, Savoy, kohlrabi.
Colored. The head of this cabbage is formed by branching short flowering shoots, which consist of many dense formations in the form of an airy soufflé. The surface of this vegetable is uneven.

White cabbage

This vegetable contains a large amount of carotene, potassium, vitamins C and B, and fiber. Due to its composition, this type of cabbage is used as a medicinal product. The juice is especially healing and is used to treat stomach diseases and duodenum, and also a remedy is prepared from it to eliminate edematous processes.

Very useful when fermented. It contains a large amount of vitamin C. The peculiarity of this form is that this vitamin can be preserved in its original form for a long time and not be destroyed, unlike fresh. It is distinguished by high yields, hardness, and transportability.

It should be noted that this type of cabbage was first mentioned in the chronicles Ancient Egypt. At that time there were about 10 varieties. At the end of the 19th century, up to 30 species were known, and today hundreds of its varieties can be counted.

All varieties of white cabbage are divided into:

Early ripening. The growing season lasts only 55 days from the moment of planting in the soil. The most common varieties are the following: Iyulskaya, Gribovsky 147, Zarya F1, Kazachok F1, Transfer F1.
Mid-early. The growing season is 75 days. The best varieties: Golden Hectare, Stakhanovka 1513.
Mid-season. From planting to fruiting, 80 to 100 days pass. Varieties: Slava, Belorusskaya 455, Nadezhda.
Mid-late. Period active growth is 105 days. Excellent varieties: Judge 146, Krasnodarskaya 1.
Late ripening. Ripen in 165 days. Some varieties can produce a full harvest in 180 days. The best and most popular are Amager 611, Moscow late, as well as hybrids Geneva, Aros, Crumont.

Red cabbage (types and varieties)

This species is very similar in appearance to the white cabbage. Distinctive feature- rich lilac shade. Refers to a type of cabbage. This vegetable contains a complex of vitamins B (B1, B2, B6), C, PP, pantheic acid, fiber, carotene, iodine, iron, and mineral salts. A very important substance is cyanine, which helps strengthen the walls of capillaries, large and small blood vessels. It is definitely recommended for use for varicose veins, as well as for people suffering from cardiovascular pathologies. Very useful when eaten fresh. Growing red cabbage (see photo) does not require special care.

Types of red cabbage:

Early. They ripen 80 days after planting in the soil. The best varieties: Primero F1, Benefit F1, Vorox F1.
Average. The growing season lasts about 125 days. Varieties: Mars MS, Kalibos, Firebird, Rubin MS, Redma P3 F1, Garat F1, Rebecca F1.
Late. They ripen 160 days after planting the seedlings in the soil. Popular varieties: Juno, Geko, Lectro F1, Fuego F1, Rodima F1, Autoro F1, Regilius F1, Fuego F1.

Brussels sprouts

Also refers to cabbage. The basis of this cultivated plant is a long stem on which small fruits in the form of small heads are abundantly located, reminiscent of miniatures of large heads of cabbage.

No different from other types of this vegetable. Thanks to the consumption of Brussels sprouts, the tone of the body's immune system increases, brain function improves, and certain processes are stimulated nervous system. It is very good when boiled, stewed or fried.

: Hercules (the most common late-ripening variety in Russia and Ukraine), mid-ripening varieties - Cassio and Zavitka (Czech Republic), Rosella and Rundef (Germany), mid-late Boxer F1 (Netherlands), mid-early Explorer F1 and Regatta F1, as well as early Dominic F1 ( Netherlands).

Savoy cabbage (see photo)

Refers to a type of cabbage. The shape resembles a white cabbage. A distinctive feature is a richer green hue and slightly corrugated leaves. The cabbage head is less tough and the leaves are much more tender. The composition includes protein and a high concentration of vitamin complex. According to this indicator, it is much higher than the white cabbage. Mainly used in dietary foods in the form of liquid first courses. There are also recipes for second courses. Savoy cabbage has a very pleasant aroma and a corresponding mild taste.

What types of cabbage are there (see photo)? Mostly, summer residents plant varieties such as Zolotaya Rannyaya, Yubileynaya 2170, Mila 1; and hybrids - early Julius; mid-early Melissa and Sphere; later – Ovasa, Morama, Vetru 1340, Verosa.

Kohlrabi

This type of cabbage belongs to the leaf varieties. It has the shape of a stem, at the top of which an ovary of leaves is formed. Summer residents willingly introduce this vegetable into their garden landscape.

The composition contains a large amount of protein and vitamin C, as well as glucose and calcium. It is eaten in the form of a salad, or it is simply cut into pieces and eaten.

Types of cabbage Kohlrabi. The main varieties grown are the early varieties Atena, Moravia, Violetta (Czech selection), Vienna White 1350, and hybrids Kossak and Sonata.

Kale

Refers to leaf species. It has decorative form leaves. , since it contains many minerals, a complex of vitamins, microelements and nutrients for the human body. In the gardens of summer residents it can be found only in some regions (mainly eastern and southeastern). It is eaten fresh. Doesn't last long.

Beijing (Chinese) cabbage

A very popular type of cabbage in the vastness of Central and Eastern Europe. Refers to leafy types of cabbage. The fruit has an oblong shape. The leaves are formed with a light, free stitch. At the base the leaves are denser, but towards the top they grow more freely. Very healthy vegetable. It contains many useful substances. The main advantage is that it can preserve vitamin C in its original form for quite a long time. This vegetable is used mainly in salads.

Types of Chinese cabbage:

Early varieties - Orange Mandarin, Khibinskaya, Russian Size, Cha-Cha.
Mid-season - Pomegranate, Kudesnitsa, Glass, Nika.
Zoned - Vesnyanka, Lastochka, Alyonushka, Lebedushka, Pava (Russian selection).
Hybrid varieties - Bilko, Manoko, Little Miracle, Tenderness, Hydra, Vorozheya, Knyazha.

Cauliflower

The fruits have a delicate structure, excellent taste and a unique shape. The surface is uneven with many separate branches. As a rule, it is rich in protein, vitamins C, B, PP, A, mineral salts, calcium, magnesium, iron, phosphorus. Loves careful care.

It is very important to remember that cauliflower leaves must be protected from the sun so that the fruit has its original shade. The color can be white, yellow, lilac.

They are eaten boiled, steamed, stewed or fried. Very tasty. Included in the diet for various gastrointestinal diseases.

. Among the best varieties you should pay attention to:

Early varieties - Snow Heat, Express, Movir 74 F1.
Mid-season varieties- Flora Blanca, White Beauty.
Late varieties - Cortes F1, Amerigo F1.

Broccoli

This type of cabbage is a variety of cauliflower. A distinctive feature is the greener inflorescences. They develop in a peculiar way, at the end of the stems in the form of miniature lush balls. This is a very healthy vegetable. Its squeeze is used for the production of drugs, medicines, cosmetics skin care. It is also successfully used to create folk medicines.

It is also useful to eat this vegetable. It helps to cope with the manifestations of cardiovascular abnormalities, with stressful situations helps calm the nervous system and is also used to eliminate cancer pathologies. It can be eaten in any form.

. The most useful and frequently grown varieties: Tonus, Broccoli F1, Linda, Lazar F1, Vitamina, Lucky F1, Curly Head, Arcadia F1, Gnome, Monterey F1, Caesar.

Types of cabbage, names, varieties. Video

Cabbage varieties for long-term storage, video

In our region, salads and other dishes are most often made from ordinary white cabbage, so I would like to tell you what types of cabbage there are. Photos and names will help you visualize what cabbage looks like, and then easily find it in the market or store. With your own hands you can easily grow different types of cabbage at the dacha, if you apply the advice of experienced summer residents on growing vegetables.

Types of cabbage with photographs

Type 1. Red cabbage

Red or purple cabbage is similar to white cabbage in shape, but differs in color. You can see what red cabbage looks like in the photo. This cabbage contains a large amount of vitamin C, as well as iodine and other beneficial minerals that are not found in regular white cabbage.

Type 2. Cauliflower

IN Lately Gardeners are increasingly growing cauliflower in their dachas, which is considered a dietary product. If you want to plant this cabbage and at the same time preserve the snow-white heads as in the photo, you will have to select fertile soil and cover the head from the sun in time. Cauliflower contains not only vitamin C, but also healthy vitamins groups B and PP.

Type 3. Savoy cabbage

Most likely you have seen a photo or come across the name of this cabbage, which is distinguished by curly leaves with unusual protuberances. Savoy cabbage is not only quite beautiful, but also has a rich composition of nutrients. It is suitable for preparing salads and even cabbage rolls. Summer residents fell in love with this type of cabbage for its unpretentiousness and resistance to pests.

Type 4. Broccoli

In the photo, note that this cabbage consists of green inflorescence heads. Broccoli is somewhat similar to cauliflower, but has a different nutritional profile. This cabbage contains amino acids and special substances that prevent the aging of the body. This type of cabbage is considered one of the healthiest, and many different dishes can be prepared from broccoli. When growing broccoli in your garden, you will not have any problems, since this cabbage is even frost-resistant.

Type 5. Kohlrabi

This is one of the most unusual types of cabbage, which contains many useful substances. Kohlrabi is recommended for diabetics as it contains fructose. In addition, kohlrabi is rich in calcium, potassium and vitamin C.

Type 6. Beijing cabbage

This cabbage is distinguished by its elongated shape and loose heads. It can be eaten both fresh and in salads. When growing in the country, it is important to ensure that the heads of cabbage are not overripe, otherwise they will give out arrows.

Type 7. Brussels sprouts

This cabbage consists of small heads up to 5 cm in diameter and is quite rare in gardens. Brussels sprouts are very healthy because they contain many more nutrients than cabbage. This cabbage contains a lot of phosphorus and mustard oils, which explain its spicy taste.

Type 8. Chinese cabbage

Unlike other types of cabbage, this type does not have a pronounced head of cabbage. The composition of Chinese cabbage is close to white cabbage and at the same time contains lysine, which cleanses the body and improves immunity.

View 9. Kale

Kale is one of the most rarely found varieties of cabbage in stores, although it is quite beautiful, healthy and tasty. If you see this variety, be sure to try it.

Knowing what types of cabbage are there by photo and name, you can expand your diet and try new dishes. Experiment by growing new varieties of cabbage at your dacha and surprise your family and friends with new vegetables.

Belgian “dwarf” - this is how Brussels sprouts are lovingly called by their admirers (and you probably thought about Hercule Poirot?). And there is nothing offensive in this. Cabbage is actually small - the heads of cabbage barely reach 5 cm in diameter. And this type of cabbage was developed from leafy cabbage by farmers from Belgium. And Carl Linnaeus decided to perpetuate the work of vegetable growers, calling it Brussels sprouts. It was then that breeders from Turkey, the Czech Republic and Holland developed their own varieties based on the main variety.

The plantation on which Brussels sprouts grow looks interesting; the photo will clearly demonstrate this to you. The stem is up to 95 cm high and is topped with cabbage leaves. But they are not valued and used for food. Around the entire stem from the ground to the top, small cabbage heads are located on small cuttings. This is Brussels sprouts, carefully bred by the Belgians. From one bush you can remove 50, 70, or 90 heads of small cabbage.

The value of Brussels sprouts

Yes, Brussels sprouts are small, but their benefits are, however, incomparable to their size. One in cabbage contains from 85 to 120 mg for every 100 g, and this is more than in, and the same as in black currant. So we can’t be healthy by fruits alone; vegetables are also good helpers.

In addition to vitamin C, small heads of cabbage contain vitamins A and K, group and PP, vitamin E and. But that's not all. The amount of calcium, sodium, magnesium, phosphorus and potassium contained in cabbage is enough to take care of our bones and internal organs, and nerves. These are macronutrients. Among trace elements, analysis can detect iodine and copper, iron and fluorine, molybdenum and manganese, cobalt and zinc. It’s amazing how the heads of cabbage with such a content of elements do not ring or become magnetic.

There is not much in cabbage, only 1 gram, the calorie content per 100 g of fruit is 28-40 kcal. And yet, Brussels sprouts are considered dietary products and help to lose extra pounds.

Useful properties of Brussels sprouts

Such small Brussels sprouts beneficial features hers, however, are oh so great. The vegetable helps cure or alleviate many diseases. And this is not only intestinal peristalsis, that is, improved digestion - all cabbage relatives are famous for this quality.

Here is a sample list of ailments that Brussels sprouts can help treat. Benefits and harms, I wonder if it has any advantages or only advantages:

anemia and diabetes;
coronary heart disease and insomnia;
tuberculosis and constipation;
bronchitis, tracheitis and other similar diseases;
atherosclerosis and asthma;
problems with the pancreas and urinary system.

Cabbage is useful for expectant mothers. Great content folic acid makes it invaluable for the little person growing inside - the baby develops better and without any deviations (if this is not a pathology).

And cabbage juice speeds up the healing of wounds and cuts, acting as an antiseptic. Sailors take dried or frozen heads of cabbage with them on long voyages as a remedy for scurvy and other inflammatory processes.

As it turns out, there are also contraindications. But they are associated with exacerbations of diseases.

So, with gastritis with increased acidity, exacerbation of an ulcer or acute pain in the gastrointestinal tract, after surgery on the chest or abdominal cavity, immediately after a heart attack, it is better to take care and stop eating cabbage for a while. People with thyroid problems should not eat it either - the substances contained in cabbage cause disruption of the gland, interfere with the absorption of iodine and can even provoke hypothyroidism. This applies to all cruciferous products.

How to cook delicious Brussels sprouts?

Like any cabbage, Brussels sprouts do not like prolonged cooking. It is enough to boil the heads of cabbage for 4-7 minutes so that they retain their sweetish taste and elastic structure.

To ensure that the vegetables are cooked and crispy at the same time, you need to use one trick. In the beloved TV series “Kitchen,” local celebrity Rodion Sergeevich taught the novice chef Max the art of cooking al dente vegetables. After boiling, the vegetables are placed in a colander and immediately immersed in ice water. Try it, you will like it.

You can already prepare a variety of dishes from cabbage. From vegetable risotto to vegetable casserole. Do you already have your Brussels sprouts peeled and washed? We post recipes for finger-licking dishes immediately.

Salad

This salad needs to be eaten before it gets cold. Although it is good in any form.

Fry about 100 grams of a mixture of any nuts (,) in a frying pan and cut into large pieces.
Melt a couple of large spoons of butter in a frying pan, squeeze out a clove and sprinkle with a pinch. Add salt to taste, pepper and mix.
You already know how to cook Brussels sprouts. Boil it. We need 500 grams.
Place the vegetable in a frying pan with aromatic nut oil and stir.
Place in a salad bowl and serve immediately. You can crumble the cheese on top and add a leaf.

First

For starters we have vegetable soup - light and tasty. After winter and before summer, the body needs unloading.

Take the leek and cut it. Leaves in stripes, the white part in thin rings.
Cut two washed and peeled into slices. Three potatoes - slices.
Pour 2 spoons into a saucepan vegetable oil and fry onion rings in it.
Add carrots to them and simmer for another 3 minutes in oil, stirring constantly.
Now you can add the potatoes and fry them for 5 minutes.
Pour one and a half liters of vegetable broth (you can use chicken broth if you want a rich soup) into a saucepan. Cook over low heat for 10 minutes.
Wash 300-350 grams of Brussels sprouts and place in a saucepan. Add spices.
After 5-7 minutes turn off the soup.

If desired, add chopped greens and green onion strips to the soup, season with sour cream or natural yogurt and serve.

Second

For the second course we will serve the most delicate casserole.

Boil one chicken breast.
Boil 200-250 grams of Brussels sprouts.
While the cabbage is cooking, chop 2 onions into rings or half rings and fry them in vegetable oil.
Transfer the finished cabbage to the onion and fry vigorously for another 5 minutes.
Cut the breast into cubes and simmer in a frying pan with cabbage for 8-10 minutes. Salt and pepper everything to taste.
Place the semi-finished product from the frying pan into a baking dish. Flatten, season with aromatic herbs, pour a glass of cream, sprinkle with cheese and place in a preheated oven (190 degrees).

In 20 minutes the casserole will be ready.

For dessert we serve fruit: orange or fruit salad.

Brussels sprouts. Growing and care

It’s not enough for us to have tomatoes and potatoes in our gardens; we want to grow something like that, experiment, feel like “Michurins”. So who's stopping?

For those who appreciate how good Brussels sprouts are, growing them on your own plot will not be difficult - anyone walking can handle the road.

Brussels sprouts prefer soil that is fertile and rich in calcium. Therefore, before hibernation, it is worth fertilizing the area allocated for vegetables with ash or lime.

If there are no ready-made seedlings, you need to make them. If you sow seeds in cups of soil in April (if you have a greenhouse or greenhouse, you can do this there), then by May the seedlings should already appear. From mid-May until the first days of June, cabbage can be planted in the garden. The sprouts should be planted at a distance of at least 65-75 cm so that the upper leaves do not interfere with each other. There is no need to make a hill near the sprout, since the heads of cabbage will grow directly from the base of the stem.

The plant has not yet reached 25 cm in height, but the first heads of cabbage have already appeared under the upper leaves. And while the cabbage grows, small heads of cabbage also grow on the stem.

Heads of cabbage are collected as they ripen. The bottom rows ripen first. Medium-sized heads of cabbage are collected, very large specimens are bitter and no heat treatment can get rid of this.

Brussels sprouts love to drink. Therefore, it needs to be watered regularly, especially in dry summers. Although she is cunning - the root system is powerful and can last for some time. groundwater. But this is a last resort.

Ripe heads of cabbage can be frozen. They can be stored in the refrigerator in a bag for a month, two or more.

For the winter, cabbage is dug up with roots (if not all heads of cabbage have been collected) and stored in the basement at above-zero temperatures or in greenhouses in boxes, sprinkled with moist soil.

Do you know?

Brussels sprouts are so popular in Belgium that only crystal sprouts are given as a prize to the creators of the most interesting and educational popular science programs.

I wonder if our crystals are also a prize for any achievements? Although rather for anti-achievement...

Few vegetables have such a variety of types and forms as cabbage. We are accustomed to tight, round heads of cabbage in our beds and bins, but in other countries this vegetable can take on such bizarre shapes that it is perceived as a completely different vegetable crop. But little by little, other varieties of cabbage are coming to the middle latitudes, which are just as healthy and tasty as the usual ones.

Each type of cabbage has its own characteristics: there is a leaf and a stem vegetable, some types produce heads of cabbage, while others collect inflorescences. There are varieties suitable for long-term storage, and for all types of culinary processing, while other sissies are suitable only for salads and are stored for a very short time. They differ in color and shape, vitamin content and even taste - everyone can find cabbage for themselves.

White cabbage

Not a single one of our gardens would be complete without beds of white cabbage. The round heads of greenish-white color cover the outside with several layers of brighter green covering leaves. Such leaves are removed relatively easily, but in the head of cabbage the leaves are rolled tightly, which is why white cabbage is so heavy.

At the beginning of summer, you can already make salads from early varieties (they can be sown directly on the beds, covered with film), mid-season ones are suitable for hot dishes - they are put in borscht and stewed, and late ones will be stored all winter. They are also used to make sauerkraut.

Those varieties that must go through the seedling period are recommended to be planted in a cool room (a greenhouse or a cold greenhouse), because on a windowsill in a heated room the seedlings grow very quickly, and then the elongated seedlings lie on the ground.

The diverse vitamin palette of white cabbage contains one of the rarest vitamins - U, which cures inflammation of the gastrointestinal tract and helps normalize the acidity of gastric juice.

In the last week of September, it was customary for our ancestors to harvest cabbage and store it for the winter. After this, two-week festivities began called kapustnik, the indispensable attribute of which were pies with cabbage. But on September 11, cabbage cannot be chopped or cut - on this day the Orthodox celebrate the Beheading of John the Baptist.

Red cabbage

Pigment gives red cabbage its elegant purple-violet color. anthocyanin. Externally, this species differs from the white cabbage only in color. The shape is the same round head of cabbage with tightly gathered leaves.

In terms of vitamin content, red cabbage, although not as diverse, is more saturated than white cabbage: ascorbic acid it contains twice as much and four times more vitamin A. Therefore, this vegetable is recommended for people with high blood pressure and vascular problems. Anthocyanin acts as an antioxidant and removes harmful substances from the body.

Red cabbage is used mainly for salads and pickling; it is stored longer and better than white cabbage, because it has coarser leaves. Therefore, salads made from it are a bit harsh, even with the smallest chopping. But heat treatment of this cabbage is contraindicated, since when heated it loses its beautiful color and becomes gray-blue. If you put it in first courses, they will also become grayish-blue and completely unappetizing in appearance.

You need to grow red cabbage in the sun, then it will contain more vitamins and nutrients. Early varieties can be used for salads as the side leaves ripen, without touching the head itself.

Colored

Cauliflower is very popular; it is distributed in almost all climate zones. Thanks to its delicate, delicate taste, it is even included in baby food for the little ones, such as:

hypoallergenic;
vitamin;
dietary component.

For food they use the inflorescences (hence the name) of cabbage, and unripe ones - that’s when they are dense and juicy. If you harvest late, the inflorescences will bloom, and then the head will be loose, dry and tasteless. This vegetable comes in early, medium and late varieties.

Cauliflower has smaller branches on the main stem that end in dense inflorescences, and this “bouquet” is covered by lateral leaves. Since this type of cabbage becomes hard and dry when exposed to direct sunlight for a long time, gardeners plant seedlings in shaded beds, and when the inflorescences begin to fill, they break off the side leaves. This provides complete protection for the cats.

You can eat cauliflower raw, dividing it into inflorescences and dipping it into thick sauces, or you can cook it as an independent dish and side dish, put it in first courses and use it for winter preparations. The only requirement for heat treatment– do not overdo it, because prolonged frying dries it out, and overcooked cauliflower is watery and tasteless.

In addition to the usual cabbage with whitish-green inflorescences, breeders have developed a vegetable with orange stalks, rich in vitamin A, and a purple one with a high content of anthocide. And gourmets love this variety of cauliflower called Romanesco - its inflorescences are twisted in a spiral, and the taste has a creamy, nutty note.

Kohlrabi is still a rare guest in our gardens - but in vain. This multivitamin type of cabbage looks more like a turnip grown above the ground. In fact, the ball under the bunch of leaves is a stem tuber, an overgrown fleshy, dense stem. Kohlrabi differs from other varieties not only in appearance, but also:

early ripening - it is harvested twice per season;
sweet original taste - like the stalk of white cabbage, but without the bitterness inherent in all cruciferous vegetables.

Kohlrabi with green leaves and stem tubers are most often grown, but there are varieties that are yellow, purple and white.

As for culinary use, kohlrabi cannot boast of variety. This cabbage is mostly consumed raw, chopped for salad. Another option is harvesting for the winter, for which the stem is cut into cubes and pickled. Fans prepare first courses with this vegetable, but in soup and borscht the taste is felt more like the taste of turnips.

This species has good shelf life and is perfectly stored with beets and other root vegetables.

Brussels

Cabbage, bred by gardeners in the capital of Belgium, has the most original appearance - small heads of cabbage no larger than walnut to size. These crumbs densely cover the entire surface of the stem. In order for all these sprouts to receive enough sunlight, the Brussels sprouts need to be grown in a spacious bed; crowding will worsen the yield and taste.

Otherwise, this type of cabbage is unpretentious to grow; it does not need to be hilled (the heads begin to ripen from the bottom of the stem, right above the ground) and watered frequently (Brussels sprouts have a powerful root system).

The only requirement concerns very tall stems: so that they do not break or bend under the weight of the heads of cabbage, they must be tied or supported. In addition, for late varieties, the top with leaves is pinched so that all the forces are spent on the growth of the fruit.

The heads of cabbage begin to be collected from below, this provides conditions for the normal growth of younger fruits. The collected “nuts” are good fried and boiled, in the form of preparations for the winter. A distinctive feature of Brussels sprouts is that they do not need to be chopped; they are cooked whole due to their small size. Therefore, it can be frozen.

Salads and side dishes made from Brussels sprouts of two colors look especially beautiful (it can be greenish and purple). The fruits have a pleasant piquant flavor due to mustard oil. Heads of cabbage are also rich in phosphorus and potassium.

Broccoli

Broccoli is similar to cauliflower, but its florets are a richer green color. Another difference is that not the entire plant is cut, but only the head of the inflorescences, after which another crop grows there. Otherwise, everything is the same as with cauliflower:

it must be collected on time, otherwise it blooms and becomes unsuitable for food;
inflorescences are rich in vitamins and microelements and contain antioxidants;
The husks are cooked quickly, blanched or poached or poached in butter (they should crisp slightly).

A peculiarity of storage is that cut heads quickly lose vitamins, so they need to be cooked as quickly as possible. But when frozen, the vitamin potential is preserved almost completely.

This combines broccoli with Brussels sprouts: they are included in frozen vegetable mixtures that are so loved by women watching their weight. For the winter, they make canned food with broccoli and assorted vegetables.

Savoy

This is an incredibly beautiful cabbage. Its leaves are curly and as if in air bubbles. The composition is much richer compared to white cabbage. Lots of protein, mineral salts, vitamin C, carotene, sugars. The taste and structure of the leaves are more delicate than that of ordinary cabbage.

Beijing

Chinese cabbage is a close relative of romaine lettuce; they are similar in appearance and taste. The elongated oval heads of this cabbage are very light and airy, since the leaves do not fit tightly, and the loose structure of the vegetable is visible when cut. The vegetable also grows here; it is sown twice, in May and July. Great importance for ripening it has a length of daylight hours. The scalloped leaves are rich in vitamins, especially A and C.

Salads are prepared from raw leaves; for side dishes, they are lightly fried and stewed; you can put Chinese cabbage in the first course, but it is advisable not to overcook them. To prepare the vegetable, cut it coarsely, into wide strips or checkers.

In my homeland, Asia, Chinese cabbage has the name pit-sai, it is not only eaten raw, boiled and fried, but also fermented and dried.

Chinese cabbage is not at all similar to Chinese cabbage; it has nothing of its lightness and airiness. This is a petiole-leaf species; it does not form a head of cabbage or a root crop. Relatively small, smooth leaves with thick and juicy white petioles extend from the trunk, forming a rosette. They are the ones who go into food. They are used to prepare first and second courses; they can be boiled and fried, salted and pickled. The petioles are cut for salads and side dishes, and cabbage rolls are wrapped in the leaves.

In China, oil with a characteristic smell and taste, which has antioxidant properties, is extracted from the seeds of this cabbage. Chinese cabbage is called bok choy in its homeland, which means white vegetable.

Calais

This type of cabbage is famous for many names and names that in different languages either describe it appearance, or indicate the place of origin - Calais. But the British and Americans pronounce this name in their own way - kale. In our country it is better known as leafy or curly, but among the Germans, depending on the color of the leaves, it is called:

bruncol;
grunkol;
browncol.

And all this is the same cabbage.

To prepare salads, take raw cabbage leaves, only young ones. They can be lace and corrugated, purple and green. Stem nutritional value does not have it, and in mature kale, not only the petioles are removed, but also large veins, since they become coarse as they ripen. The peculiarity of this cabbage is that after frost the leaves acquire a sweet taste without bitterness and a more pronounced aroma.

In every country, kale cabbage has a special use and is prepared from it. National dishes– Dutch stamppot (a mixture of mashed potatoes with cabbage and other vegetables, serving as a side dish for sausages), Turkish kale soup, Japanese vitamin drink aojiru.

Kale is grown not only as food, but also as ornamental and fodder.

Ornamental cabbage came to us from Japan, a country of amazing aesthetics and beauty in everything, even food products. There, even the petals and buds of flowers are used not only to decorate the garden, but also for cooking.

In our country, it has not become widespread as a vegetable crop, although exotic lovers keep flowerpots with multi-colored rosettes of ornamental cabbage on their windowsills and periodically tear off a couple of leaves to supplement their diet with them: they stimulate immune system. To prevent the leaves from being too bitter and hard, they are first frozen.

But the main use is still decorative. Our gardens are decorated with this type of cabbage almost until winter, becoming brighter as the weather gets colder. Their yellow-green, pink-white and other inflorescences are visible when there is no longer a single flower. Ornamental cabbage is distinguished by the whimsical coloring of its petals in a rosette, where three or more colors can be combined.

Cabbage varieties. Varieties and varieties of cabbage: video

Cabbage as a botanical species is extremely diverse, and all of these species can be grown in your garden beds. You just need to select the right seeds, taking into account zoning, and then follow the agrotechnical measures necessary for this species. And this vegetable will delight you with its harvest and give not only a holiday on the table, but also good health.