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Live healthily

Cabbage in the kitchen



Savoy cabbage - is a popular variety of cabbage. Contains sodium, potassium, phosphorus, calcium, magnesium and vitamins B, C, and K has a large amount of nutrients, which is associated with the health values. It tastes great in soup or in salad. It is an essential component of Polish specialty called “gołąbki” (cabbage leaves stuffed with meat and rice). Suitable for pickling. Cleans our organism.  


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Red cabbage - a lighter construction in comparison with white cabbage, but the same nutritional values. It is a rich source of antioxidants, vitamins B1 and C, thiamine, sodium, potassium and phosphorus. Ideal for salads or lightly stewed with spices. Also served in soups, boiled and fried foods, as well as stuffed.


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White cabbage - is a rich source of vitamins A, B and C, calcium, magnesium, potassium and iron. Most nutritious when served raw – while cooking it loses significant amounts of vitamin C. It also has anti-cancer properties. You can serve it in salads, soups and as a stuffing. Famous Polish dish which consists mostly of white cabbage is bigos (kind of cabbage stew). It can also be used as a compress on bruises and swellings.


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Napa cabbage - contains a lot of fiber, vitamins A and C, carotene, calcium, phosphorus, iron and potassium. It is considered as the most delicate of cabbages. Mainly consumed raw. It should not be fried or boiled over a few minutes. Perfect for salads and stuffings or as a snack with light dips.


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Brussels sprouts - is considered the healthiest variety of cabbage. It contains more nutrients than white cabbage. It is rich in proteins, folic acid, calcium, potassium, copper, zinc and vitamins : A, B, C, E, K, PP. It has a small, compact head. It is the perfect for light vegetable soups or salads, after short blanching. Ideal for meat dishes. Great as a plate decor.


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Sauerkraut - is a traditional food valued not only in Poland but also in many countries of the world. During the preparation goes through the fermentation process due to which contains more vitamin C than raw cabbage. It is also rich in calcium and potassium. It is used primarily as a side dish. It is used in many traditional Polish soups, such as sauerkraut soup and white borsch.



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Cauliflower - is a plant belonging to the family Brassicaceae. It has many nutritional values. It contains vitamins A, B1, B2, B3, B5, B6, B9, C, E, K and the minerals potassium, magnesium, sodium, iron and calcium. It can be cooked, baked, or blanched however it is most nutritious raw. It may be a component of salads or a side dish.


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Broccoli - is a vegetable very similar to cauliflower. It has, however, much more nutrients, such as vitamins K, A, C, and sodium, magnesium and calcium. The simplest way to serve it is to cook it and ad fried bread crumbs. We can also serve it with meat, pasta, rice, soup, and salads.


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Soup Meat Filling Salad
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„Cabbage Express” with coco nut milk


2 liters of water

0.5 kg of fresh finely chopped raw cabbage

1 package of frozen autumn vegetables

200 g smoked bacon

0.5 tsp cumin (can be ground )

0.5 tsp marjoram

1 onion

1 can of coconut milk

4-5 allspice grains

2-5 bay leaves

salt and pepper to taste


To the boiling water add the cabbage, bay leaves, cumin, marjoram, allspice. For thus prepared soup base, add the frozen vegetables. Dice the bacon and fry on low heat. When it turns into greaves, add them to the soup (without the leftover fat). Chop the onion and fry it in the bacon fat. Add to the soup. Remember to cook the soup partially coveed and just simmering - not too long so the cabbage preserves its nutritious values. At the end add the coconut milk to give the soup an exotic new flavor. When the soup is ready, season with salt and pepper.

If You are watching your weight skip the bacon – you can put some chopped fresh dill instead.