Chopped Cabbage: Intolerance & Allergy

Cut cabbage is a hardy leafy vegetable closely related to rapeseed. Until the mid-20th century, the fast-growing plant was widespread throughout northern Germany and known by a variety of regional names. In Bremen cuisine, in particular, cut cabbage is traditionally prepared hearty with Pinkel, but it can also be used as a salad.

This is what you should know about cut cabbage

Like canola, which is related to it, cut cabbage is also a member of the cruciferous family. This plant family is represented with numerous subspecies in Central Europe and is used in a variety of economic ways. Until the fifties of the 20th century, cut cabbage was also widespread, especially in northern Germany and there in the countryside around Bremen. Cut cabbage is a hybrid of turnip greens and vegetable cabbage and can be grown all year round. Due to its insensitivity to frost, it is particularly suitable for cultivation in the cold season. In addition, cut cabbage thrives excellently even in nutrient-poor soils and does not require intensive care. The herbaceous plant reaches only a short height. Its oval to oblong, feathery notched leaves reach 5 to 8 inches in length and are often slightly crinkled at the edges. Their color is usually a rich medium green. Sliced cabbage can be harvested as early as six to eight weeks after sowing. On larger cultivated areas, it used to be cut with a scythe in order to harvest it. This is where the name Scheerkohl, commonly used in Bremen, comes from. In addition, there are other typical regional names for cut cabbage, such as cut rep and cabbage rep. If the plant remains uncut, it forms long stems on which there are small yellow flowers similar to those of rapeseed. Apart from the long stems, the whole plant can be eaten. The young leaves taste very mild and sometimes even a bit sweet with a slightly nutty and spicy undertone reminiscent of kohlrabi and rocket. Later harvested cut cabbage is noticeably spicier with a green cabbage-like flavor. While young cut cabbage is very tender and can be used raw, the leaves become somewhat leathery as they grow, so they must be cooked before eating. The traditional preparation of chopped cabbage is similar to that of spinach and is very hearty. However, cut cabbage can easily be used in light, modern cuisine. After being almost completely forgotten, this ancient vegetable is now occasionally available again from regional vendors.

Importance for health

Since cut cabbage is one of the few native vegetables that thrive in the cold season, it is a valuable source of vitamins during the winter. In particular, because it is rich in vitamin C, eating chopped cabbage can strengthen the immune system and prevent colds. Folic acid, which belongs to the group of B vitamins, is also found in comparatively high quantities in chopped cabbage. Like the other B vitamins, folic acid is also of great importance for cell metabolism. It not only has a cell-renewing effect, but also influences blood formation and thus the entire cardiovascular system. It is especially important for expectant mothers, which is why green vegetables such as chopped cabbage are an important part of the diet during pregnancy. In addition, chopped cabbage contains important minerals and trace elements that have a positive effect on blood formation, bone growth and metabolism. The mustard oil, which provides a subtle spiciness, has a circulatory stimulating effect without burdening the body. In addition, it has a mild antibacterial effect that can prevent infections and inflammations and support the immune system. The dietary fibers contained in chopped cabbage are also an important contribution to a healthy diet. Despite their low calorie content, they are filling and at the same time stimulate the gastrointestinal tract. In this way, digestion can be regulated in a natural way. Since chopped cabbage is a very light vegetable, it is well suited as a side dish to hearty meals.

Ingredients and nutritional values

With only 25 kcal per 100 g, cut cabbage is one of the low-calorie domestic vegetables. It contains only small amounts of vegetable proteins and almost no fat. On the other hand, cabbage is very rich in vitamins and minerals. In addition to vitamins A and C, it contains various vitamins from the vitamin B complex.The calcium and iron content is also comparatively high. As with the closely related canola and various other cruciferous vegetables, erucic acid, an unsaturated fatty acid, and mustard oil glycosides are also found in cut cabbage. These provide the characteristic slight pungency and cabbage flavor typical of the variety.

Intolerances and allergies

Chopped cabbage is significantly more digestible than many other native vegetables. Allergies and intolerances to the plant itself are not known. However, those who suffer from heart problems should be careful not to use stems that are too thick. In the case of cut cabbage, as with canola, older stems contain erucic acid, which in larger amounts can cause fatty heart disease. However, since the stems of older cut cabbage leaves can taste unpleasantly bitter, these are usually removed before preparation anyway. If there is an existing allergy to mustard, which is also a member of the cruciferous family, the attending physician should be consulted before eating cut cabbage.

Purchasing and kitchen tips

Although cut cabbage has been increasingly cultivated again for several years, it is still extremely rare to obtain. In normal supermarkets, it is usually not offered at all, and even on weekly markets and in special vegetable stores, it is not often found, because it is very sensitive to transport and becomes unsightly after only a few days. Therefore, it is advisable to purchase cut cabbage directly from a local supplier. Organic farmers and supporters of the slow food movement in particular now prefer to use old local vegetables again. Those who have their own garden can also grow cut cabbage themselves very easily. The corresponding seed can be obtained from specialized online retailers. Chopped cabbage can be stored in the vegetable compartment of the refrigerator for two to three days. However, it should be processed quickly, as the leaves wilt quickly after harvesting. Therefore, if possible, only the amount of cut cabbage needed at any given time should be harvested or purchased.

Preparation tips

Traditionally, cut cabbage is prepared like spinach leaves. After thorough washing and draining, the leaves are added to glazed diced onions in a pan and stewed briefly. Seasoning is only salt and pepper. It goes very well with hearty North German specialties such as Pinkel. Thanks to its mild and unobtrusive flavor, cabbage can also be used in soups and stews or combined with Mediterranean vegetables and spices. It is particularly suitable as a filling for cannelloni, for example. Young cut cabbage can also be prepared cut into strips as a salad.