Cabbage is the most potent cruciferous vegetable in protecting against illness. Few foods are as good at cancer prevention as cabbage. Although cabbage’s cancer-fighting properties are well-known, many other reasons you should make it a staple in your diet. As you might expect, it is low in calories and contains very little sodium or fat. It’s ideal for anyone trying to lose weight due to its high level of insoluble fibre.
Additionally, cabbage has as much vitamin C as citrus fruits. This is in addition to its healing and protective properties. Two-thirds of your daily recommended intake of vitamin C can be found in one cup of shredded cabbage. This is excellent news as the body cannot store vitamin C, so it must be consumed daily to keep it in check. The cabbage can also be used to combat seasonal flu and colds.
There are many delicious ways to add cabbage to your meal. There are wide varieties of cabbage available. The compact, green heads are what we all know. You can also choose from the milder but still robust red cabbage; the crisply-leaved, mild-flavoured Savoy cabbage; or the long-necked, celery-looking, crunchy Chinese cabbage, also called bok choy.
The typical red and green cabbages have been bred to be long-lasting and store well. Savoy cabbage, which is more delicate, is best enjoyed in the fall. Bok choy is available through January if it still looks fresh and crisp. All types should have firm heads with bright and crispy leaves. They must also be firmly packed for their size. Avoid charges with yellowing, wilting leaves or signs of mould damage.
Both red and green cabbage can be kept in the refrigerator for up to two weeks. Wrap the entire head of cabbage in a paper towel. Keep it in the crisper part of a plastic bag to preserve vitamins. Savoy cabbage and Bok Choy can be stored for about one week if given the same treatment.
Preparing Raw Cabbage
Before you use cabbage, wash it and trim the outer leaves. The stem should be removed and thrown away. The core can be cut in a cone shape. Before washing, slice or chop the cabbage into small wedges. Any withered or stringy portions should be thrown out. The thick fibrous ribs at the ends of the leaves should be removed for the mildest taste and tenderness.
You can grate or shred raw cabbage to make a variety of salads and coleslaws. Use the slicing knife to shred cabbage if you have a food processor. It will not cut it finely with the shredding blade. In tossed green salads, combine shredded Savoy cabbage and different types of lettuce. Red cabbage can be added to salads for a nice colour and peppery taste.
Get the Odor Out
Here are some ways to reduce the unpleasant odour that cabbage emits when cooked. Add a whole English walnut in its shell or a stalk of celery to the water when you cook cabbage. If you don’t have the time or patience to steam your cabbage, then use short, healthy cooking methods like microwaving, stir-frying, and stir-frying. Cooking times of more than five minutes increase the smell and reduce its anti-cancer properties.
Cabbage Cooking Methods
Recent research suggests that slightly cooked cabbage has more nutritional power than raw. Bok choy, or Chinese cabbage, is an excellent choice for stir-fries. In a quick saute, green cabbage tastes great. Both green and red cabbage taste great in slow, delicate braises. Serve red cabbage, and red cooking apples in a saute pan with a pinch of the grated nuts mug.
I love to steam cabbage in the microwave. It takes about five minutes to soften it. Add the butter and grated sage to the boiling water. Delicious!
Although cabbage may seem familiar, it is not the best for you. All varieties of cabbage will have the most excellent health benefits. There are many ways to include cabbage in your diet. Why not take a look at what you can do today?
Cabbage is king of cruciferous vegetables in defending the body against illness. Of all foods rated high for cancer prevention, few rank as high as cabbage. While its cancer fighting properties have gained a lot of attention, there are other reasons to make cabbage a mainstay of your diet too. It’s low in calories and has almost no sodium or fat, as you would expect. Combined with its high amount of insoluble fiber it’s also ideal for those trying to lose weight.
In addition, cabbage is as rich in vitamin C as citrus fruits, with all its protective and healing properties. Just one cup of shredded cabbage will give you two-thirds of the recommended daily allowance of this important vitamin. That’s great news because the human body can’t store vitamin C so you need to consume it on a daily basis to maintain it in the body. So cabbage can even help combat seasonal colds and flu!
With it’s power-packed nutritional benefits and so many savory ways to enjoy it, there’s no reason not to find more fun ways to add cabbage to your menu. That said, there are several kinds of cabbage to choose from. We’re all familiar with the compact, light green heads that are readily available. Besides those, you can also choose from the slightly sweeter, yet robust and peppery red cabbage; the crinkly leafed, mild flavored Savoy cabbage; and the elongated, celery looking, crunchy Chinese cabbage, also known as bok choy.
Common red and green cabbage have been bred for storage and longevity so they can be enjoyed year-round. The more delicate Savoy cabbage is best during the fall. Bok choy can be bought through January if it looks crisp and fresh. For all types, look for firm heads with bright, crisp leaves that are firmly packed and heavy for their size. Steer clear of heads with wilted, yellowed leaves or those with signs of mold or worm damage.
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