Cabbage with pancreatitis: sauerkraut, sea, cauliflower, Peking, stewed, Brussels sprouts

In childhood, many loved to gnaw cabbage leaves or stalks, like the well-known gray hare. And parents also whetted their appetites by telling them how healthy this tasty and juicy vegetable is, consisting of a hundred clothes without fasteners. With this understanding, we come to adulthood, where we suddenly encounter the fact that cabbage can be not only healthy, but also harmful in some gastrointestinal pathologies, for example, pancreatitis, gastritis with high acidity, stomach ulcers, etc. So what now, should we give up this healthy treat?

What are we giving up when we exclude cabbage from our diet?

Cabbage is a versatile vegetable that has rightfully gained great popularity in our country, because it can be eaten fresh, boiled, fried, stewed, pickled and marinated. Cabbage can be served as a separate dish (for example, the attributes of any holiday are stewed and pickled cabbage) or added to other equally tasty dishes. Is it possible to imagine Ukrainian borscht or kapustnyak without cabbage? And what about the beloved cabbage rolls or pies (pies) with cabbage!

Cabbage is considered a rich source of vitamin C, which strengthens our immunity and helps fight many diseases. Moreover, the above-mentioned vitamin is found in equal quantities in both fresh and fermented vegetables. Even our grandmothers knew: if you want to preserve the beneficial properties of cabbage for a long time, ferment it, so that vitamin C and others will not be destroyed over time during long-term storage of the vegetable.

Cabbage is the richest source of microelements such as potassium, phosphorus and calcium, which are necessary for blood vessels, bones and the health of the entire body.

Cabbage juice has found its application in cosmetology as a rejuvenating and wrinkle-smoothing agent. Cabbage juice is considered useful for skin, hair, teeth, and nails.

They say that cabbage can even slow the development of cancerous tumors.

The low amount of carbohydrates makes this low-calorie vegetable useful for obesity and diabetes, and the large amount of fiber helps to effectively improve digestion without the use of medications in many gastrointestinal pathologies.

It's a pity that with pancreatitis, cabbage can quickly move from the "healthy" category to the list of prohibited products. And this applies to both fresh white cabbage and canned cabbage. But sauerkraut is in no way inferior to fresh cabbage in terms of vitamin and mineral composition, and also has antibacterial and cleansing properties for the intestines.

So what happens, is cabbage prohibited when the pancreas is inflamed? Or maybe there are certain types of cabbage (we only looked at the white cabbage we are used to from childhood) and ways of cooking it that will allow you to eat such a valuable dietary vegetable even with pancreatitis?

Opinion of doctors and nutritionists

If you approach the question of whether it is possible to eat cabbage with pancreatitis professionally, then it is unlikely that you will be able to answer it unequivocally. We are accustomed to understanding the word "cabbage" as a white variety of a healthy vegetable that grows in almost every garden. But there are other varieties of cabbage that have different taste qualities and properties. Beijing Brussels sprouts, broccoli, cauliflower, kohlrabi, red cabbage - all these are less popular, but no less healthy varieties of the vegetable that we have known since childhood from pictures of bunnies and goats that really "respect" this delicacy. Perhaps this is where the association of the word "cabbage" with its white variety comes from.

A healthy body will benefit from eating cabbage, no matter what kind of cabbage was used in the dishes. But with pancreatitis, when the body experiences acute or even chronic inflammation of the pancreatic mucosa, an irresponsible approach to eating certain foods, including cabbage, can provoke a relapse of the disease and worsen an already unenviable situation. After all, pancreatic insufficiency associated with pancreatitis is a direct path to a more than unpleasant disease called diabetes.

Treatment of pancreatitis, especially its exacerbations, is primarily a diet with many restrictions, which includes fresh white cabbage. But nothing is said about other types of cabbage, as well as methods of cooking different varieties of this vegetable. Perhaps not all is lost, taking into account all the variety of varieties and methods of cooking cabbage.

So, what kind of cabbage can you eat with pancreatitis so that it only benefits the body?

Benefits and harms of different types of cabbage in pancreatitis

Nutritionists claim that such types of cabbage as Brussels sprouts and cauliflower can be safely included in the diet of patients with pancreatitis. Especially if you consider that these types of cabbage are not usually consumed fresh.

As we remember, the diet for pancreatitis does not exclude heat treatment of products. That is, vegetables for the diet menu can be boiled, steamed, baked and stewed. All these cooking methods are best suited for cauliflower and Brussels sprouts.

Brussels sprouts, which are not prohibited to eat with pancreatitis, are distinguished by the miniature size of the head, are in no way inferior to their white cabbage relative. And in terms of fiber content, B vitamins, phylloquinone, plant proteins and carbohydrates necessary for the body, it even surpasses it.

This type of cabbage does not irritate the mucous membrane of the stomach and pancreas, but on the contrary has a calming effect on it. By eating stewed Brussels sprouts, patients with pancreatitis help improve digestion and increase their body's immunity. Additional benefits from Brussels sprouts will be for those who also have cardiovascular pathologies.

Cauliflower is considered the most preferable for pancreatitis. Low calorie content, delicate, easily digestible fiber structure, low fiber content - everything you need for a dietary diet for pancreatitis.

Originating from Cyprus, cauliflower contains twice as many vitamins and proteins as its domestic relative. Eating this type of cabbage helps to activate the gastrointestinal tract and normalize stomach acidity. Cauliflower effectively combats such a delicate symptom as constipation, stimulates the production of useful substances in the body, and removes harmful slags and toxins.

In case of pancreatitis, the most preferable forms of processing the product before consumption are boiling and stewing for a short time. Otherwise, some of the useful substances from cabbage may be lost during long-term heat treatment.

Peking cabbage (aka Chinese cabbage), the use of which is also allowed for pancreatitis, is a little more similar to white cabbage in appearance, but differs from it in taste. It is valued for its high content of pectin, proteins and carbohydrates, as well as vitamins PP, B1 and B2.

The high fiber content of this vegetable is not a problem, because Chinese cabbage is soft and tender, which means it cannot irritate the mucous membrane, like the coarse fiber of white cabbage.

However, with acute pancreatitis you will have to give up this type of cabbage, which cannot be said about chronic pancreatitis during periods of remission, when you can quite enjoy Chinese cabbage, stewed, for example, with zucchini and fresh aromatic herbs.

By the way, during periods of remission in pancreatitis, it is permissible to eat a small amount of fresh Chinese cabbage, which has a higher content of nutrients than the one that has been heat treated. The main thing is not to overdo it, because caution does not hurt with Chinese cabbage.

Broccoli, rich in choline and methionine, vegetable proteins, essential microelements (K, P, Ca, Mg) and vitamins (A, C, PP, B vitamins) also has a positive effect on the pancreas, which means it can be consumed with pancreatitis. And the chlorophyll in cabbage even has a protective effect, protecting the mucous membrane from the negative effects of pancreatic enzymes.

However, caution here also does not hurt, because broccoli can cause colic and dyspeptic phenomena in the gastrointestinal tract, so it should not be consumed as an independent dish for pancreatitis, despite the heat treatment.

It is best to puree broccoli using a blender to use it as a nutritious addition to various dishes (casseroles, soups, stews) or to eat after vegetables such as potatoes or pumpkin.

Red cabbage has many useful and even medicinal properties, but still, with pancreatitis, its consumption is considered no less dangerous than fresh white cabbage. And the reason for this is again the coarse fiber, which aggravates the painful condition of the pancreas.

Kohlrabi cabbage is not considered a very popular vegetable due to its strange appearance, and although it tastes more delicate than white or red cabbage, it also falls under the taboo category for pancreatitis.

Kohlrabi and red cabbage can still be consumed in small quantities when the pancreas is inflamed, but only after they have been heat treated.

Many people are confused by the color of red cabbage, which turns purple when boiled or stewed. There is nothing wrong with this, the vegetable still remains useful if it is not subjected to heat treatment for a long time. But on the other hand, such a tough product is not very suitable for a sick pancreas. It can be consumed only during periods of persistent improvement in the condition, and, of course, in strictly limited quantities.

But the fiber in kohlrabi is more tender and after heat treatment it can easily be transformed into an easily digestible and tasty dietary puree using a blender. You can sometimes treat yourself to such a dish even with pancreatitis.

By the way, when talking about dietary nutrition for pancreatitis, it would be appropriate to mention such a very useful, but, unfortunately, not everyone's favorite, delicacy as seaweed. You may ask, what does seaweed have to do with it, since it is not even cabbage? Yes, it is just seaweed - kelp, but only small children do not know about its beneficial properties.

And since we are talking about cabbage and the possibilities of its use in pancreatitis, it is worth saying that nutritionists consider the use of seaweed in this pathology not only harmless, but even incredibly useful.

Let's figure out what seaweed really is and why you shouldn't give it up if you have pancreatic diseases, as many patients do, who are used to seeing seaweed either pickled or Korean-style with hot spices. Of course, it's better to forget about such delicacies if you have pancreatitis. But no one is stopping you from buying fresh seaweed and cooking it, for example, steaming or boiling it. This dish is suitable for both patients with chronic pancreatitis and those in the acute stage of the disease.

But how much benefit for the body, and the pancreas in particular! After all, seaweed is a deposit of useful minerals. Potassium, calcium and phosphorus present in other types of cabbage are supplemented by other microelements necessary for the body: magnesium, sodium, iron, manganese, iodine. And also nickel and cobalt, which are essential for the pancreas, are not present in all products, but their deficiency leads to exacerbation of pancreatitis and its transition to diabetes.

The vitamin composition of seaweed is no less diverse. Beta-carotene, vitamins A, C, PP plus B vitamins (B1, B2, B6 and B9) – this is what the sea dweller kelp can boast of.

If anyone has doubts about the irritating effect of seaweed essential oils on the mucous membrane of the stomach and pancreas, it must be said that heat treatment neutralizes them without affecting other valuable substances in the composition of kelp.

In case of chronic pancreatitis, nutritionists recommend to include kelp in the weekly menu. During the week, patients need to eat from 100 to 300 g of seaweed, which will help prevent relapses of the disease.

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White cabbage and how to cook it

Unfortunately, the white cabbage that we are accustomed to and many of us have loved since childhood is not included in the list of products that are useful for pancreatitis. But this does not mean that such a valuable, popular and inexpensive vegetable should be completely abandoned.

Yes, let's not argue that the danger of white cabbage lies in the large amount of rather coarse fiber, the digestion of which requires the production of a sufficient amount of digestive enzymes, which is impossible with pancreatitis. Undigested fiber, in turn, provokes the appearance of dyspeptic phenomena, such as bloating and increased gas formation, increases the level of acidity in the stomach, which leads to a deterioration in the condition of patients with pancreatic pathologies.

In acute pancreatitis and during periods of exacerbation of the chronic course of the disease, the most unsuitable vegetable dishes on the table will be fresh or fermented cabbage. By the way, fresh cabbage is not recommended for any diseases of the pancreas associated with enzyme deficiency. As mentioned above, other types of cabbage are also recommended to be heat treated, not to mention white cabbage, which is the most dangerous for the pancreas due to the coarse fiber it contains and essential oils that irritate the mucous membrane.

As for sauerkraut in any form, which seems more tender than raw, you will also have to forget about it with pancreatitis. To be more precise, this method of preparing cabbage is absolutely not suitable for an inflamed pancreas. All the same fiber in combination with acid irritates the already inflamed mucous membrane of the organ, causing nausea and intestinal dysfunction, which is typical during exacerbations of pancreatitis.

So what happens? A seemingly useful product in all respects, stimulating the secretory function and improving digestion, and suddenly turns out to be dangerous? Oddly enough, yes. And the whole problem is that sauerkraut, sour due to organic acids, stimulating the secretion of gastric juice and pancreatic enzymes, only irritates the inflamed mucous membrane of the pancreas, which is observed in pancreatitis.

And salt, without which cabbage cannot be fermented, does not play the best role. Sauerkraut is actually salty enough to cause swelling of the mucous membrane in pancreatitis (and all thanks to the ability of salt to attract water) and increase pain.

Wait, but there are other ways to cook vegetables. We will discard fried dishes right away, since they are prohibited during inflammation of the mucous membrane of the pancreas. But boiled cabbage in limited quantities will not cause harm during pancreatitis. The only condition is the gradual introduction of boiled vegetables into the patient's diet and only during the period of remission. First as part of liquid dishes, and then as a second course.

Cabbage should not be used as a separate dish for pancreatitis, unless the patient's condition allows it and there are no negative reactions. It is better to add it to stews, omelettes, cream soups, casseroles, but in limited quantities (from 50 to 70 g per day). In this case, it is imperative to monitor the patient's condition.

Stewed cabbage is also not a forbidden dish for pancreatitis, because such processing of vegetables is quite acceptable. In this way, cabbage loses essential oils that irritate the mucous membrane, acquires a more delicate structure and is easier to digest. But again, special care is needed. Mandatory conditions remain the gradual introduction of stewed cabbage into the patient's diet and its use only during periods of stable remission.

It is especially worth dwelling on cabbage juice, because in many gastrointestinal pathologies it is considered useful and even therapeutic. But, alas, not in pancreatitis. Especially if the disease has an acute course, or is characterized by frequent relapses. It is better, if the condition of the stomach allows, to include in your diet a small amount of sauerkraut juice, which will not harm during remission of the disease, but will replenish the body with useful vitamins and microelements.

In the pharmaceutical industry, sauerkraut juice is used to make enzyme preparations that are effective against pancreatitis.

Recipes for cooking cabbage for pancreatitis

We have already mentioned that eating any kind of raw cabbage with pancreatitis is considered undesirable. But even heat-treated vegetables are not always well absorbed with enzyme deficiency. To ease the work of the stomach and pancreas, it is best to first boil, stew or bake any vegetables in the oven, and then rub through a sieve or chop with a blender.

In case of pancreatitis, it is better to use cabbage in combination with other vegetables for making mashed potatoes. This way, you can diversify your table by adding cabbage to mashed potatoes, carrots, pumpkins, and squashes.

During periods of good health, it is not necessary to puree vegetables during cooking. It is enough to chew the food well.

Let's look at several recipes that clearly show how to prepare cabbage (its various types) for pancreatitis.

Brussels Sprouts Omelette

We will need: 100-150 g of cabbage, 2 eggs (whites), a quarter cup of milk, about 5 g of butter, a little hard cheese, grated on a coarse grater, a pinch of your favorite fresh herbs, salt.

Wash the Brussels sprouts thoroughly, boil them in salted water until done, and let them drain. Meanwhile, beat the egg whites, add milk and salt, and continue beating until a strong foam forms.

Place the dried cauliflower florets on a frying pan, previously greased with butter. If desired, the heads of cabbage can be cut in half, placing them cut side down on the frying pan. Pour the milk and egg mixture over the cabbage and put it in the oven. You can sprinkle the omelette with cheese before you put it in the oven, or after it has hardened slightly. Place the chopped greens on the finished dish as a tasty decoration.

This recipe is quite versatile. Instead of Brussels sprouts, you can use cauliflower or broccoli.

And this recipe is for those who do not know how to cook Chinese cabbage so that it can be eaten by patients with pancreatitis. And this is not just a recipe, but an easy version of the most delicious borscht, a favorite dish of our compatriots.

Borscht with Chinese cabbage and beetroot tops

We will need: 200-250 g of shredded Chinese cabbage, young tops of 1 beetroot, a quarter of a zucchini, 1 carrot, tomato and sweet pepper, 2 small onions, about 100 g of celery stalks, 10 g of vegetable oil, fresh or dried herbs, salt.

Pour about 2 liters of water into a saucepan, add salt and put on the fire. When the water boils, add cabbage, beet tops chopped to your liking, zucchini cut into circles or cubes, sweet peppers cut into strips or large pieces (as you like).

Meanwhile, prepare the borscht dressing, but not the usual tomato and fried onion with carrots, but a special dietary one. To prepare it, add chopped onion, celery and carrot to a frying pan with oil, add chopped tomato and a little water. Stew the vegetables and add to the pan with borscht. Cook until the cabbage becomes soft, then remove from heat and let the borscht sit with the lid closed.

And this recipe is for gourmets who love dishes that require a creative approach to already known versions of dishes.

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Broccoli and Carrot Casserole

We will need: 250-300 g of broccoli, washed and separated into florets, one small washed carrot (about 50 g), 4 medium eggs, 1-2 tbsp. milk, 1 tbsp. heavy cream (preferably 21% fat). You will also need about 5 g of butter, ground crackers (white in the amount of 30 g), a little hard cheese.

Cabbage should be boiled for 15-20 minutes (don't forget to salt the water), drained and cut into small pieces. Carrots should be boiled whole until done, then peeled and grated.

Separate the whites from the yolks, beat them with milk into a stiff foam, and meanwhile grind the yolks with sour cream. Mix the yolk mixture with the vegetables, then carefully add the whites. Mix again and pour the mixture into a frying pan or baking sheet, previously greased with oil.

Sprinkle the casserole with croutons and grated cheese on top, after which it can be placed in a preheated oven. After 10-12 minutes, the dish can be taken out and served.

You can serve it, but you can't eat it. For any gastrointestinal diseases, food should be consumed warm, so the casserole will need to cool down a bit before you start tasting it.

By the way, the casserole will hardly be inferior in taste to the one described above if you use its relative, cauliflower, instead of broccoli.

Well, what about everyone's favorite and revered white cabbage? We'll tell you a recipe for its preparation, which will come in handy during periods of pancreatitis remission.

The most tender cabbage in milk

We will need: a small head of cabbage, ½ cup of milk, a third of a cup of any vegetable oil (can be replaced with a quarter of a standard pack of butter), half a teaspoon of salt.

Chop the cabbage and simmer in vegetable or butter for 10 minutes, then pour in the milk and cook until soft.

This dish is very easy to prepare from a minimal set of products, and you can eat it both in its original form and in the form of puree (the finished dish is chopped with a blender). Cabbage stewed in milk becomes tender and is much easier to digest in the stomach, without particularly burdening the pancreas.

As for seaweed, the most useful for pancreatitis, it can be added in stewed or boiled form in different quantities to any salads, omelettes, casseroles, soups, giving familiar dishes new flavors.

As we can see, with desire and a creative approach, even the simplest dietary dishes can be turned into exquisite delicacies.

Cauliflower dishes for pancreatitis

This is where you can really let your imagination run wild when creating a diet menu, because cauliflower is considered not only one of the vegetables allowed for pancreatitis, but also incredibly tasty. Adding it even to regular potato soup, you get an unusual, but incredibly pleasant taste of a familiar dish. This soup is delicious both with meat and without it.

Light cauliflower soup, useful for pancreatitis, can be prepared without adding potatoes. It is enough to stew the cabbage divided into florets in salted water. Separately stew the chopped onion and carrot. Combine the cabbage and vegetables, dilute everything with boiled hot water (you can use a decoction of any vegetables), add salt to taste and let it boil. Use butter as a dressing for the soup. When serving, sprinkle with finely chopped fresh herbs.

Another dish for every day with pancreatitis and other gastrointestinal diseases is cauliflower soup-puree. To prepare it, we will need: 300 g of separated cauliflower florets and vegetable broth (you can take boiled water), 10 g of wheat flour and butter, 1 tsp. of any sour cream, fresh herbs and salt to taste.

Prepared cauliflower florets are stewed until soft with the addition of a sufficient amount of vegetable broth or water, after which they are rubbed through a sieve or chopped in a blender. Meanwhile, the sauce is prepared: the flour is fried without oil until light creamy and diluted with the remaining broth. The mixture is boiled and filtered.

Now mix the cabbage puree and sauce, add sour cream and melted butter. Mix everything and before serving sprinkle with herbs, which are used as decoration and an additional source of nutrients necessary for the body.

Cauliflower puree soup has such a delicate consistency and soft, pleasant taste that even those with a healthy gastrointestinal tract will want to try it.

And how attractive for the stomach is a casserole of cauliflower and croutons, prepared according to the recipe described above. A light and tasty, beautifully decorated dish will help to diversify even a festive table, and a person diagnosed with pancreatitis will not feel like a stranger at the holiday.

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