Pickled cabbage

Cabbage pickling in Vecsés can be traced back for over 200 years. Even back in those days, people knew this is the best source for vitamin C during winter, which is also tasty and nourishing whether raw or cooked. Cabbage is rich in vitamins A, B and C, as it is in minerals, like potassium, iodine, sulfur, calcium, iron and sodium. It has a naturally pleasant effect on the digestive system, and also a cleansing and purifying effect on the blood and kidneys. It is also preferred by people on a diet, since it’s so low on sugar and calories. This is why pickled cabbage is so popular, put it simply: because it’s healthy, and because it tastes so good.