Cabbage isn’t just for St Patricks Day, that once a year treat that everyone looks forward to and then forgets after March. Cabbage, either light green solid heads or the purple one have a lot of uses. Cabbage in some countries are just as popular as eating potatoes in Ireland. Even here in America cabbage is the main ingredient in a lot of recipes. You can add herbs and spices to cooked cabbage and have a great vegetable or main dish. I like to cook it with a little butter and caraway seeds or use it in stir fry’s, stews, casseroles and many other things, you are only limited by your imagination. Whichever color you choose, you can easily add cabbage to salads, slaws and soups, an use the leaves of cabbage on sandwiches .
Eating cabbage regularly is a low-cost, delicious way to boost your health. Part of the cruciferous family (which includes Brussels sprouts, broccoli and cauliflower), cabbage has many health benefits – it is:
- Rich in antioxidants and phytonutrients, which are linked to heart health
- A good source of fiber, which promotes gastrointestinal health
- Abundant in vitamin C, which supports a healthy immune system
- Renowned for its cancer-fighting properties, largely because it is rich in a class of nutrients called indoles. Indoles may reduce the risk of prostate, breast and other cancers. When choosing between red or white (actually, light green) cabbage, go for the red – it contains more protective phytonutrients.
- Fresh cabbage is an excellent source of natural antioxidant, vitamin C. Provides 36.6 mg or about 61% of RDA per 100g. Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
- Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC value) is 508 µmol TE/100 g. Red cabbages contain more antioxidant value, 2252 µmol TE/100 g.
- It is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.
- It also contains a adequate amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for the red blood cell formation.
- Cabbage is a very good source of vitamin K, provides about 63% of RDA levels. Vitamin-K has the potential role in bone metabolism by promoting osteotrophic activity in them. So enough vitamin K in the diet gives you healthy bones. In addition, vitamin-K also has established role in curing Alzheimer’s disease patients by limiting neuronal damage inside their brain.
Here is a recipe that I use for cabbage that has been in the crisper to long.
- !/2 lb cabbage
- 3 tbsp unsalted butter
- Kosher salt
- Caraway Seed (optional)
Shred cabbage or cut in stripes.
Melt butter in pan and add caraway seeds if using, cook just a little to release flavor or just add cabbage. Add salt and pepper and cook until brown or desired color and texture.
Hope you enjoy the cabbage as much as we do. If any body has any good recipes, please pass them along.