The Health Benefits of Cabbage and Beyond

I thought I would do a little series on veggie’s.  Starting with Cabbage.  Let’s do the “Beyond” part first.  Besides being a healthy choice this green leafy round head veggie (a head of cabbage please), is just right for many reasons.  Number one it taste good, I have tasted cabbage cooked many different ways and liked all of them.  Boil, braised, stir-fry, baked or steamed it’s all goodness. 

The fact that you can take one item like cabbage and create so many different recipes is just amazing to me.  I love experimenting with a multitude of seasonings to find a happy place for the palette that I can share with others.  Just think of all the ways you can present this veggie.  It can be served, whole, chopped, shredded, halved, quartered, rolled, cold and or hot.  And the list could go on and on.  I encourage you to exercise your imagination and come up with your own cabbage creation. 

Now let’s talk about the Healthy Benefits of cabbage without using all the medical terms that none of us understand.  I do not have any specific dates, but for many years cabbage has been well known for its Medicinal and healing characteristics.  Enjoy all of the following benefits when you chow on cabbage.

  •   Cabbage Helps Treat Peptic Ulcers
  •   Cabbage Helps Cell Detoxification
  •   Cabbage Helps Protect Against Cancer
  •   Cabbage Juice Helps Improve Eyesight, Skin Appearance, Headaches, Gastro-Intestinal concerns and a strong Anti-Fungal treatment

Here are a couple great cabbage recipes for you to try, and pass on to your family and friends.

Oriental Cabbage Salad

1 – 3 ounce package ramen noodles, crushed
1 cup walnut pieces
1 lb package shredded coleslaw mix
1 bunch green onions, chopped
2 cloves fresh garlic, crushed
½ cup white sugar
½ cup vegetable oil
½ cup cider vinegar
2 tablespoons lite soy sauce

In a preheated 350-degree oven, toast the crushed noodles and nuts until golden brown.  In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and walnuts.  To make the dressing, whisk together the sugar, oil, vinegar and soy sauce.  Pour the dressing over the salad, toss and serve.

Tip: Refrigerate overnight to let the flavors blend together

Quick and Easy Cabbage Soup

3 tablespoons olive oil
1 small onion, diced
3 cloves fresh garlic, crushed
2 quarts chicken stock
salt & black pepper to taste
1 medium size head cabbage, cored and coarsely chopped
1 – 14.5 ounce can Italian style stewed tomatoes, drained & diced

In a large stockpot, heat olive oil over medium heat.  Stir in onion and garlic; cook until onion is transparent, about 5 minutes.  Stir in chicken stock, salt & pepper.  Bring to a boil, stir in cabbage.  Simmer until cabbage wilts, about 10 minutes.  Stir in tomatoes.  Return to a boil, then simmer 30 minutes, stir often.


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