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Cabbage / kale / white cabbage / red cabbage (Brassica oleracea var.)

Cabbage / kale / white cabbage / red cabbage


Vitamin-rich, digestive, anti-cancer

Areas of application:

Stomach and intestinal ulcers, inflammation in the large and small intestine, catarrh, eczema, phlebitis, rheumatism, gout, neuralgia, tuberculosis;

Inflamed foci in all parts of the body, dental and facial neuralgia to open abscesses, headaches

Plant parts used:


Collection time:

in the winter of the first year

To find:

At farmers, in shops


Vitamin C, folic acid, beta-carotene, lycopene, lutein, zeaxanthin, mineral calcium, iron, magnesium, fiber, enzymes, glucosinolates (vitamin U), flavonoids


The wild cabbage of prehistoric times became many independent vegetables. Nevertheless - all types of cabbage are bred from a common strain. White cabbage, red cabbage, kale, savoy cabbage, cauliflower, Brussels sprouts, kohlrabi, pointed cabbage, broccoli and Chinese cabbage have the same ancestors and one thing in common: they are particularly healthy for us and visibly feel comfortable in the cold.

The vitamin C contained in cabbage, which is normally largely lost during the cooking process, is stabilized by certain enzymes.

Raw cabbage juice is used in the areas of application, 1/2 liter of juice taken daily for at least 4 weeks can change these sufferings for the better.

Use cabbage in the kitchen: The outer leaves of the cabbage are removed as they often contain pollutants and residues from pesticides. Then separate the remaining leaves, remove the stalk, wash, cut into small pieces and cook for about 1/2 hour. If you want to save yourself the hassle of cutting, cook the whole leaves a little longer and then put the cabbage through a meat grinder. Depending on the recipe, it continues now.

Types of cabbage:

  • Cauliflower has many B vitamins and substances that are important for the heart and circulation, so it is particularly recommended for older people and can also be enjoyed raw.

  • Brussels sprouts have not been around for very long (100 years), they contain a lot of vitamin C and anti-stress enzymes.

  • In addition to the important vitamins and minerals, kohlrabi contains mustard oils that gently disinfect the body. Eat with the leaves and often raw.

  • Broccoli is the vegetable of all smokers, it contains sulforaphane, which helps reduce the risk of cancer because it inhibits the development of cancer cells.

  • Red cabbage works through its colorful, secondary plant substances, which are said to have antioxidant effects and also have anti-cancer potential.

Cabbage / kale / white cabbage / red cabbage

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