Kaabashka Jarmalka

Kaabashka sida aynu u ognahay in ay ku dhalatay gobolka Mediterranean iyo waxay ku dhowdahay Yurub illaa 300 BCE, laakiin noocyada duurjoogta ah ayaa la cunay bini-aadanka muddo dheer. Waxay u muuqataa in ay daabacday geedaha yaryar ee jarmalka by 1500, inkastoo Hildegard von Bingen ogaa kaabajka, taas oo ay ugu yeedhay sun ah jidhka, ee 1100s. Kaabashka waxaa u haajiray Jarmalka adoo u maraya Giriiga iyo Talyaaniga.

Kaabashka wuxuu ku badan yahay fitamiin C iyo riboflavin, hooseeyaa kalooriyada, waxaana lagu gartaa inay leedahay hanti-barar iyo anti-kansarka. Horraantii fankalka, caleemaha kaabashka badanaa waxaa loo isticmaalaa sida poultice si loo yareeyo bararka.

Dhammaan kaabashka waxaa la cuni karayaa cayriin iyo sidoo kale la kariyey. Waqtiga cunto karinta wakhtiga dheer wuxuu yareeyaa faytamiin. Ku darida caraway si ay u cabbaan suxuunta waxaa loo maleynayaa in ay yareeyaan dhibka caloosha.

• 01 of 06

  Madaxda Cagaaran ee Cagaaran - Kohl

  Cabbirada cagaaran iyo cad ("Kohl" ama "Kopfkohl") waa nooca ugu caansan ee kaabajka ah waxaana loo isticmaalaa in lagu sameeyo duubka iyo kaabajka . Waa Brassica oleracea oo ka timid Capitata (oo madax ah).

  Nadaafkeedu waa mid fudud marka la cufay, laakiin glucosinolates, xeryahooda sulfur-ku jira ee loo yaqaano maaddooyinka saliidda iniinta, waxay noqdaan kuwo caan ah marka la kariyo wakhti dheer, oo dhadhan dhadhan ah oo uraya khudradda.

• 02 of 06

  Red Cabbage - Rotkohl

  Kaabashka casaanka waxaa inta badan laga helaa " Rotkohl ," saxan dhinaca bidixda ah ayaa inta badan la siiyaa xilliga fasaxa leh gooska qumbaha ama sausages iyo baradhada la shiiday. Magaca Laatiin waa Brassica oleracea oo ka timid Kooxda Capitata, rubra kala duwan.

  Rotkohl waxaa badanaa loo yaqaan "Blaukraut," Blaukohl "ama" Rot "-" Blaukappes "ee Jarmalka iyo" Blaukabis "ama" Rotkabis "ee Switzerland. Waxay ku soo noqotaa jawi asiidh ah, sidaa daraadeed marka lagu daro khal, santuuq ama tufaax markaad karsaneyso waxay kordhisaa midabka cas. Sonkorta iyo baking soodhaha ayaa ka dhigaysa mid buluug ah (alkali). Kalluunka caadiga ah ee loo isticmaalo marka la karinayo "Rotkohl" waa buro, dhir, iyo caleemaha.

  Sida badan oo ka mid ah kaabashyada lagu sharaxay halkan, waxaa la beeray guga iyo goostay dayrta, samaynta khudradda jiilaalka.

• 03 of 06

  Savoy Cabbage - Wires

  Kaabashka Savoy waxaa loogu yeeraa "Wirsing", "Wirsingkohl", "Welchkraut," ama "Wirz" ee Jarmalka (Kooxda Brassica oleracea Capitata Group variant sabauda L.) iyo waa kaabajiye madax-xajin oo leh muuqaal aad u qasan. Caleemooyinkeeda way ka jilicsan yihiin caddaan, cagaar ama casaan cas oo aan loo kaydin karin muddo dheer. Dhinaca wanaagsan, caleemaha ciriiriga ah waxay u sahlanaataa in la isticmaalo cuntada roodhida ee kaabajka. Waxa kale oo laga helaa raashinka kaabajka buuxa iyo maraqa iyo maraqyada. La jarjarey ama la jarjaray, waxay sameeyaan saliid wanaagsan.

• 04 06

  Kale - Gruenkohl

  Kale - "Gruenkohl" ama "Braunkohl" ( Brassica oleracea Acephala (madax la'aan) Kooxdu waa mid aad u caan ah xilliga jiilaalka ka dib marka la qaboojiyo. Marka kale oo ku koraa cimilada aad u qabow, fructose waxaa la sameeyay caleemaha iyada oo loo marayo photosynthesis, laakiin koritaanka dhirta ayaa hooseysa, taasoo keenaysa raasamaal sonkorta (Bisaylkiisa). Tani waxay ka dhigeysaa mid dhadhan ah, wakhti dheer ayuu ka tagay dhulka. " Grünkohlessen ," halkaasoo hilib kale la kariyey oo la adeegsaday Kasseler ama sausageeyaha barafka ah iyo baradhada cagaaran, waa caado gaboobay oo ku taal Bremen iyo Oldenburg waqooyiga Jarmalka. Eeg sidoo kale " Grünkohlfahrt ."

• 05 oo 06

  Kohlrabi

  Kohlrabi waa mid ka mid ah noocyada ugu weyn ee kaabajka ah, waxaana lagu magacaabaa Plotn Esper's ebbotto ee taariikhda dabiiciga ah. Khudradda aad cunayso waa asliga ah ee dhirta, halkii caleemaha. Kohlrabi waxaa la geyn karaa saladh ama saliida subagga iyo waxoogaa sonkor ah si saxan dhinaca saxda ah. Waxaad u baahan doontaa inaad qariso maqaarka Kohlrabi maadaama ay tahay mid aad u xiisa badan.

• 06 of 06

  Brussels Sprouts - Rosenkohl

  Boorashka Brussels ama "Rosenkohl," ( Brassica oleracea var gemmifera ) waa mid ka mid ah waxyaabaha ugu dambeeyay ee qoysaska kaabajka ah, oo noqday caan qarnigii 19aad. Waxay u koraan sida burooyinkooda yaryar ee asliga ah. Biyaha ayaa la gooyaa karaa caanaha la kariyey ama la kariyay, oo la adeegsaday suugo, oo leh browned, rooti baraf ah ama casseroles. Raashinka Cuntada ee Brussels