Cooking with : Cabbage

The cabbages are vegetables of the cruciferous family or bracicacées. Broccoli, cauliflower, Brussels sprouts, Romanesco, red cabbage, kale, Chinese cabbage, cabbage, head cabbage, varieties are numerous and, in the kitchen, eaten all the sauces both raw and cooked!

Cabbage is rich in fibers that regulate intestinal transit. Cabbage contains the famous U vitamin that promotes mucosal healing particularly in cases of gastric ulcer. Cabbage is rich in vitamins, minerals and chlorophyll. It promotes the production of red blood cells and is therefore anti-anemic. The raw leaves are effective in treating bronchial and pulmonary benign and to relieve the pain of osteoarthritis. Cabbage regulates the metabolism of sugar and fat. The cabbage soup is recommended in slimming diets. Cabbage contains sulforaphane, the glucosinulates and indole-3 carbinoles which are powerful anti-cancer molecules. They prevent the development of precancerous cells into malignant tumors.

sweet and sour pork

The Thailand cuisine, although similar in some respects to that of its neighboring Chinese, Indians and Burmese, is distinguished by his flavors and original ingredients.
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Soy noodles to salmon with vegetables

The Japanese cuisine can be defined as the traditional cuisine of Japan, in Japanese called “nihon ryori”. It consists of meat or fish, rice or noodles, vegetables and algae, usually seasoned with condiments premises.
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Okonomiyaki – japanese crepe

The okonomiyaki is a pancake or pizza typically Japanese. “Okonomi” means “what you like / want” and “yaki” means “grilled”. This name comes from the fact that we can put many ingredients (although mostly time we find mainly cabbage).
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