Contents:

• Properties of red cabbage
• The use of red cabbage
• Recipe for tart with red cabbage

Red cabbage, also called red cabbage in some regions, was widely used in traditional Polish cuisine. Today, we've somewhat forgotten about it; we eat the white variety more often, which is a shame, because the red variety has a more pronounced flavor and equally valuable health benefits. So let's take a look at the benefits of eating red cabbage and the delicious dishes we can make with it.

Properties of red cabbage

Originating in the Mediterranean region, this vegetable was prized in ancient Greece and Rome and is now cultivated throughout the world. Along with Silesian dumplings, red cabbage is a traditional dish of Silesian and Wielkopolska cuisine. Its name can be misleading, because although the name suggests red, raw red cabbage has a beautiful, intense purple color. Its leaves are highly compacted, and the entire cabbage is much smaller than its white counterpart. Anthocyanins are responsible for its unusual color and have antioxidant properties, making it one of the healthiest vegetables. It also provides the body with nutrients such as:

• Potassium,
• Phosphorus,
• Calcium,
• Magnesium ,
• Iron,
• Copper,
• Manganese,
• Sulfur,
• Zinc,
• Selenium,
• Fluorine,
• Vitamins: A, C, K, D, E,
• B vitamins: B6, B12, riboflavin, thiamin, niacin, choline, betaine and pantothenic acid.

Red cabbage is low in calories, contains fiber, and has properties that help lower cholesterol levels. The anthocyanins it contains act as antioxidants, meaning they protect the body from free radicals, slow down cellular aging, promote vitamin absorption, and strengthen blood vessel walls. Furthermore, the high levels of iron, magnesium, and copper in red cabbage prevent the development of anemia, while sulfur has a positive effect on the condition of our skin, hair, and nails.

The use of red cabbage

Red cabbage can be eaten raw and thus complements roasted and baked meat dishes in the form of salads. It can be prepared in salads, pan-fried, braised, boiled, and pickled. Red cabbage juice is also very healthy, with anti-inflammatory and strengthening effects.

Recipe for tart with red cabbage

Ingredients for the dough preparation:

• Flour 25 g
• egg
• Butter - 15 grams,
• Salt - 0.5 tsp.

Ingredients for the filling:

• smoked bacon - 20 days,
• Red cabbage - 0.5 kg,
• Eggs - 2 pcs.,
• Apple ,
• Onion,
• a few drops of lemon juice,
• Salt and pepper.

Knead the dough ingredients thoroughly, then roll them out and line a tart pan. Prick the dough with a fork and refrigerate for 20 minutes. After this time, place the pan with the dough in an oven preheated to 200°C for 15 minutes. During this time, toss the shredded cabbage in boiling salted water for 10 minutes. After cooking and draining the cabbage, add a few drops of lemon juice to prevent it from turning brown and becoming brittle. Fry the diced onion and bacon in oil and place in a bowl. Add the diced apple and season with salt and pepper. Finally, break two eggs into a bowl and mix everything together. Pour the mixture onto the base of the tart and bake for about 30 minutes at 180°C.