Do your kids wrinkle their noses when cabbage is on the menu?
Cabbage is a cruciferous vegetable related to broccoli. The plain, but wonderfully crunchy (I love crunchy food) cabbage is the main summer feature in recipes like coleslaw (Click Here for Rainbow Salad…kids love it!) and sauerkraut. In cooler months it’s stuffed and baked or added to soups and stews. Corned beef and cabbage is a traditional dish for Saint Patrick’s Day, but the corned beef is full of nitrates. Cabbage doesn’t belong only to the Irish; Italians have paired cabbage with white beans in a traditional Italian soup.
Cabbage offers many health benefits. It’s inexpensive and cabbage gets rave reviews from the world of nutritionists. Cabbage is relatively cheap, yet one of the richest when it comes to protective vitamins. Members of the cruciferous family are rich in anti-oxidants. They are the first line of defense against cancer.
Sarah holds halfs of red and green cabbage.
Cabbage is rich in:
Vitamin A: protecting of your skin and eyes.
Vitamin C: an all important anti-oxidant which helps the mitochondria to burn fat. Cabbage has more vitamin C than oranges.
Vitamin E: a fat soluble anti-oxidant. You’ll want to use recipes that use a healthy fat, like olive oil or butter, to get the most benefit from cabbage.
Vitamin B: boosts energy metabolism.
Cooked cabbage is delicious if prepared properly. Very finely shredding cabbage is important for tasty cabbage, as well as cooking it just until tender. Remove outer leaves and core. Shred the cabbage with a knife or in food processor. Drain, but don’t remove all the water. The water adhering to the cabbage is sufficient to cook it. Add a pat or two of butter or olive oil, salt and pepper to the cabbage then cover and cook for about 10 minutes, until the cabbage is wilted. Prepare red cabbage the same as the green variety, only allow a little more time to cook. Click Here for a kid-friendly sweet-tasting cabbage and apples recipe.
>Don’t buy halved or quartered heads of cabbage even if it’s well wrapped. As soon as the leaves are cut, cabbage will loose its vitamin C
>Wash cabbage only when you are ready to use it.
>Look for solid, heavy heads of cabbage, with no more than 3 to 4 loose outer leaves.
When buying cabbage, choose the smaller variety, they taste better.
>Cabbage is easier to digest in its raw fresh form than when cooked. The longer it’s cooked, the less digestible it becomes. Cabbage sprouts are delicate and easier to digest, and they also contain higher levels of nutrients.