Cabbage is a national vegetable and was eaten very often in households with bread, pea purée, potatoes, dumplings, or just greased. It was already known in ancient Rome and highly valued. Among the people, it was believed that cabbage brine was medicinal. In the winter period, pickled cabbage was a very important vegetable and a source of vitamins, and you could find it in almost every household.

Cabbage is rich in vitamins A and C, a range of B vitamins, calcium, magnesium, potassium and iron. It has almost as much calcium as eggs, peas or radishes.

Red cabbage contains selenium, vitamin B3, folic acid and vitamin C. It improves thyroid function.

It is alkaline, has a sweet taste and a neutral nature. It supports digestion, relieves acute pain, and is suitable for problems with stomach and duodenal ulcers. It mainly affects the large intestine. If fermented, it is very beneficial for the liver and gallbladder. It is not suitable for gynaecological discharge.