Red cabbage is a type of white cabbage. It has bluish-purple leaves, sometimes with a purple tint, whose specific color is already visible in the seedlings. The presence of this color is due to the high content of a special substance: anthocyanin. The red cabbage differs in the late maturity and does not have varieties of early maturation. The period of growth and development lasts up to 160 days.
Cabbage heads are dense, mostly round, oval, rounded flat, less frequently tapered, weighing between 1.0 and 3.2 kg (depending on the variety). The stem and the internodes are very short, the root is powerful, branched. The seeds form the second year of life. The fruit is a pod, which reaches 8-12 cm in length. The seeds are round, brown-brown.
This is a cold-resistant culture. The optimal temperature for the growth and development of the plants is of 15-17 ° C. The hardened seedlings bear the frosts in the short term -5 ... -8 ° C; Adult plants -7 ... -8 ° C. Thanks to a well-developed root system, red cabbage is more resistant to heat than other species, so it has less color flow.
The plant is very light-loving, when grown in shade, the development phases are inhibited, the leaves become green-violet, the head is loose, it forms 2-3 weeks later than in the plants that grow in well lit areas. The culture demands moisture in the soil, especially during the formation of a rosette of leaves, before closing them between the rows and at the beginning of the heading. But waterlogging is bad, so lowland sites should be avoided. The homeland of red cabbage, as well as white cabbage, are considered coastal countries of the Mediterranean Sea. From there, it spread to the countries of Western Europe. In Russia it was imported in the seventeenth century.
Red cabbage contains proteins, fiber, enzymes, volatile production, sugar, iron, potassium, magnesium; Vitamin C, B1, B2, B5, B6, B9, PP, H, Provitamin A and carotene. The carotene is 4 times more than the white cabbage The anthocyanin contained in it has a positive effect on the human body, increases the elasticity of the capillaries and normalizes its permeability. In addition, it prevents the effects of radiation on the human body and prevents leukemia. The healing properties of red cabbage are also due to the high content of potassium, magnesium, iron, enzymes and phytomids that it contains. Compared to white cabbage, it is quite dry, but it is richer in nutrients and vitamins.
The volatile cabbage contained in the red cabbage prevents the development of a tubercle bacillus. In ancient Rome, the juice of red cabbage was used to treat lung diseases, and is used today for the treatment of acute and chronic bronchitis. Red cabbage is recommended to be included in the diet of people suffering from hypertension, since it helps reduce blood pressure. Its therapeutic properties are also used for the prevention of vascular diseases. It is useful to eat before the party to postpone the action of excessively drunk wine. Promotes the healing of wounds and is useful for jaundice, a bile spill. Its essence is a universal remedy.
Red cabbage is not as widespread as white cabbage, because it is not as versatile in its use. It is not cultivated so actively in the gardens due to the characteristics of its biochemical composition and its specific use in the kitchen. All the same anthocyanins, which are responsible for the color of this cabbage, give it a spicy touch, which is not to everyone's taste. Red cabbage juice is used in the same cases as white cabbage juice. Therefore, you can use the recipes for white cabbage juice absolutely safely. It should only be noted that in the juice of red cabbage, due to the large amount of bioflavonoids, the properties to reduce vascular permeability are more pronounced. Therefore, it is indicated for greater capillary fragility and bleeding.
Red cabbage is contraindicated in case of individual intolerance. The outer leaves and stem of this cabbage can not be used due to the accumulation of nitrates in them. In addition, due to the high content of fiber that is difficult to digest, it is not recommended to use red cabbage in its natural state for people with diseases of the gastrointestinal tract.
