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.