THE CABBAGE

It has been said that Cabbage is food for poor people and if you harvest it at full moon it has the most medicinal substances.

I mostly use raw heated and sour Cabbage. Fresh Cabbage has a lot of vitamin C. Cabbage in acidification excreted very much lactic acid, which prevents rotting processes in the human body. That’s why the excess material immediately eliminates from the intestines. Also the sauerkraut (sour Cabbage) prevents toxic substances to run from intestines into the blood, this affects the health and well-being.

I use Cabbage all year long, in summer and autumn I mostly use fresh Cabbage, in winter and spring I use sauerkraut. When I have headache or back pain, I lie down on fresh Cabbage leaves.

When I suffer from hoarseness I blend Cabbage leaves in food processor and add some of flower honey.  After consuming it I feel better.

Several times that I had stomach problems, I prepared myself fresh juice from fresh and sour Cabbage. I made juice from fresh Cabbage with the juicer, then I drank it for a month, three times a day of two decilitres, beside that I had a suitable diet.

In cold winter when vitamin C is even more indispensable, sauerkraut is the most convenient and healthy meal in any kitchen (it also doesn’t spoil that easy). Cabbage blends well with roast pork and Kranjska sausages.

Salad made from fresh sliced Cabbage with a little boiled, mashed potatoes and whole cumin provide a good companion to every main course and mixed salad.

The most important thing about cooking Cabbage is that you shouldn’t over boil it, especially when you want to use it as a remedy.

 



SAUERKRAUT STEW RECIPE

Here is a recipe for a very tasty stew from sauerkraut.

First I boil sauerkraut slightly, then I separately cook diced potatoes, I do the same with kidney beans (which can be bought canned), meanwhile all that is cooking I add some smoked bacon to sauerkraut. After that I separately make onion roux in a pan, I put chopped onion into hot oil and fry it, then I sprinkle a little flour on it and add tomato paste, after that I add some cold water (this process dissolve the sauce a little), cook it for five minutes and add it to the sour Cabbage. At the end I add one bay leaf and two crushed garlic cloves.