Cabbage Benefits and Recipes
I love Cabbage any way, shape, or form.
I repeat, I love cabbage. Cooked or raw, in my opinion, cabbage is one of the best vegetables ever invented.
It is so versatile. It is equally delicious in soups, stews, salads, sandwiches, baked, boiled, fried, and broiled.
I just found out that it's also good to help cure various ailments. Can you imagine? Don't get me started on that subject or I'll never stop talking. We'll talk about the cure thing later.
I love that a vegetable I love so much and can be used so many different ways is also good for you. It's chock full of antibacterial and antiviral properties you just won't believe how good it is for you.
All and all, I'd say cabbage is a winner. Isn't it nice that something that taste so good is so good for you?
Isn't this a lovely photo of a cabbage? I found it on Public Domain. The photo is called Green Leafy Cabbage and was taken by Darren Lewis.
Health Benefits of Cabbage
Some of the reasons I love it so much
I eat cabbage for many reasons, the most important ones to me are: I love the flavor and they are so healthy. Another reason I like cabbage so much is, it is so low in calories. That's right there are only 15 calories in one cup of cabbage. Imagine that! Not only that, it is incredibly low in fat. What a great food for someone who is watching their weight.
It is chock full of phyto-chemicals which are powerful antioxidants. These antioxidants help protect against breast, colon, and prostate cancers. Plus, they help reduce the bad cholesterol levels of LDL in our blood. These benefits alone made eating cabbage worth eating.
Cabbage is also rich in nutrition and fiber, and an unbelievable source of Vitamin A, B, C, and E. Why is that a good thing you might ask. Well, I'm going to fill you in.
*** Vitamin A is responsible for the protection of your skin and eyes.***
*** Vitamin B helps maintain nerve endings and boost metabolism.*** (I like most anything that boosts my metabolism)
*** Vitamin C helps burn fat.*** ( I love this)
***Vitamin E helps keep your skin soft and clear.****
All of these benefits combined make cabbage a must have vegetable to include in your diet. If I didn't love it for the flavor I would love it for the benefits.
The benefits of eating cabbage
This video is an interesting look at how cabbage is good for your body. The speaker is down to earth and interesting. You won't believe what cabbage can do for you.
This video is a great down to earth talk about the advantages of eating cabbage.
Cabbage and Italian Sausage Stew
A terrific cool day dish
2 tbsp. extra virgin olive oil
1 lb chicken sausage, remove from casings, I use Johnsonville Italian Chicken Sausage
1 large white onion divided in half, one half sliced and one half minced
1 tsp pre minced garlic (if using fresh garlic, minced 2 cloves)
1 1/2 cup chicken broth ( I use Herb ox sodium free, 2 packets to 1 1/2 cup boiling water)
1 can (15 oz) Great Northern beans
4 cups of vegetable stock (my recipe will be at the end of this recipe)
4 cups water
1 tsp salt
1/2 tsp pepper
1 cabbage (I use regular green cabbage, you can choose any kind), cut into 1/4 inch strips
2 bay leaves (dried are fine, I like to use fresh when available)
1 cup chopped fresh parsley
1/2 cup romano and parmasean cheese (fresh is best)
1. Heat olive oil in soup pot. Add sausage, crumbling as you add it, and cook until sausage is golden brown.
2. Remove sausage and drain on paper towels.
3. Add minced onion to soup pot and sautÃ©. When onion is beginning to turn transparent, add minced garlic and sautÃ© for another 2 minutes.
4. Add chicken broth and beans and bring to a boil. Turn to low heat, cover, and simmer for 10-12 minutes.
5. Add all of the ingredients, including cooked sausage and bring once more to a boil. Turn down heat and simmer for another 20 minutes.
6. When serving sprinkle with grated cheese.
This recipe makes 8 hearty servings.
My Vegetable Stock Recipe
2 tbsp. extra virgin olive oil
2 large white onions, finely chopped
4 stalks celery, finely chopped
5 carrots, finely chopped
1 tsp pre minced garlic (or 2 cloves, minced)
1 small can chopped tomatoes (I use garlic and basil flavored)
1 tsp rosemary
2 tsp thyme
4 bay leaves (fresh is best)
1. Heat olive oil in soup pot. And all of the chopped vegetables and cook until they begin to brown.
2. Add chopped tomatoes and cook for 3 to 4 minutes, stirring constantly.
3. Add the rest of the ingredients plus 12 cups of water. Bring to a boil, turn down heat to simmer, simmer for a couple of hours.
4. Let broth cool until slightly warm. I then place some broth in blender and blend for a minute, repeating until all broth is blended. Some people strain the vegetables out of the broth, I like to blend them in, it's a richer flavor.
The best cabbage rolls recipe around - I love this book
Bubble and Squeak
6 large potatoes(I use redskins and leave the peels on), diced
1/2 lb bacon (I use maple flavored), cut into small pieces
1 head of cabbage, shredded
1/2 cup water
salt and pepper to taste
1. Boil potatoes in a soup pot until tender, drain, and set aside.
2. In soup pot cook bacon until crisp. Drain all but about 2 tbsp. of bacon grease.
3. Put potatoes back in soup pot along with chopped cabbage, water, salt and pepper.
4. Cook until cabbage is tender, about 10 minutes.
This is a very popular St Patrick's Day dish. I think it's great anytime of the year. My family loves it and frequently asks when we will be having it again.
Healthy Fruity Coleslaw
1 bag (16 oz) coleslaw mix
1 small can (8 oz) pineapple chunks, drain juice and save for dressing
1 medium apple (I like a tart apple), chopped into small pieces
1 cup chopped celery
3/4 cup cranraisins
1/2 cup sunflower seeds
1 cup mayonnaise (I use Hellman's)
2 tbsps. apple cider vinegar
3 tbsp. pineapple juice saved from chunked pineapple
1. In a large bowl combine coleslaw mix, pineapple chunks, chopped apple, chopped celery, cranraisins, and sunflower seeds.
2. Mix together mayonnaise, vinegar, and pineapple juice.
3. Pour over coleslaw and mix well.
4. Let set in refrigerator until the next day. The flavors become intermingled and delicious.
Did I Tell You I Love Cabbage?
This beautiful cabbage photo came from public domain. It is called Cabbage by Piotr Wojtkowski.
© 2013 Susan Hazelton