Cabbage

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Warm Winter Crunchy Salad

By |January 31st, 2014|

 warm winter crunchy salad

In the winter salads are not as appealing; we gravitate towards warm foods. Still some raw foods filled with enzymes and nutrients are good for us.  I tend to stay away from the leafy vegetables during this time.

 Ingredients:

1 Celery stock
1 small Beet
1 Carrot
Handful Arugula
1/2 cup Cabbage
1 – 2 Tbsp Red onion (Optional)
2 Tbsp Walnuts, soaked

 Directions:

 Chop celery and walnuts.

  1. Grate beet and carrot.
  2. Finely  Slice cabbage.
  3. Mix all ingredients together.
  4. Serve with Warm Tahini Salad Dressing.
  5. Enjoy.

2 servings

Types of Cabbage

By |January 30th, 2014|

 040811_1819_CabbagetheB1.jpg

Green Cabbage: the most common variety; is pale green in colour with tightly compacted leaves. 

red cabbageRed Cabbage: this dark purple red cabbage is similar in taste to the green cabbage but with coarser leaves. Red cabbage has almost 3,000 times more anthocyanins (an antioxidant) as green cabbage

Bok Choy: A Chinese cabbage with dark green leaves and white stems. Has the highest beta carotene and vitamin A content. (see right)Bok choy stems are white and watery-crisp, while the leaves are deep green and very tender. The flavor of bok choy reminds us of baby spinach or swiss chard, and we love it in stir-fries, brothy soups, and steamed mixed vegetable dishes.

savoy cabbageSavoy Cabbage: is round and green-yellow in colour, with crinkled leaves and is less compact than the green cabbage. Their flavor is mild and earthy, and the leaves are tender even when raw. Good  sliced thinly in soups and stir-fries. When you buy it should be crisp – not wilted!

nappa cabbage chinese 450Napa  Cabbage:  also called Chinese or celery cabbage.  Napa cabbage doesn’t look like head cabbages. It has long light green leaves that flower off of thick, white stalks.  It has a lovely mild flavor with a peppery kick that is delicious in salads or stir-frys.

brussel sproutsBrussel Sprouts:  They don’t just look like tiny cabbages, they are! . If you find them sold on the stalk,  know that they will keep for several weeks if chilled.

Cabbage – the Big Powerfood

By |September 12th, 2011|

If you want beautiful glowing skin, and an immune system powerful enough to fight off just about anything, don’t forget this highly nutritious but common vegetable.

Cabbage is powerful. Ancient healers thought it contained moon power because it grew in the moonlight. Modern nutritional science understands its power comes from its high sulfur and vitamin C content. Either way – it’s worth adding to your weekly diet.

8 Healthy Benefits of Cabbage:

  1. Ideal for weight loss because it has only 33 calories in a cup of cooked cabbage and is low fat.
  2. It is a brain food! It is full of Vitamin K and Anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage improving your defense against  Alzheimer’s disease, and dementia.  Red cabbage has the highest amount in it.
  3. High in sulfur, the beautifying mineral. It helps dry up oily and acne skin. Internally sulfur is essential for keratin, a protein substance necessary for healthy hair, nails, and skin.
  4. Helps detoxify the blood. The high content of vitamin C and sulphur in cabbage removes toxins (free radicals and uric acid); which are the main causes of arthritis, skin diseases, rheumatism, and gout.
  5. Has well-known cancer preventative  compounds (lupeol, sinigrin, and sulforaphane) known to stimulate enzyme activity and inhibit the growth of cancer tumors. A Study on women showed a reduction in breast cancer when cruciferous vegetables like cabbage were added to their diet.
  6. Helps keep blood pressure from getting high. The high potassium content helps by opening up blood vessels, easing the flow of blood.
  7. Cabbage for headaches:  a warm compress made with cabbage leaves can help relieve the pain of a headache. Crush cabbage leaves, place in a cloth, and apply on the forehead.  Also, drink raw cabbage juice 1-2 oz. (25-50ml) daily for chronic headaches.
  8. Hangovers from heavy drinking were reduced by using cabbage, since Roman times.

cabbage baby 450

Cabbage Trivia

  • Some children’s legends say babies come from ‘Cabbage Patches’.
  • Cabbage is considered Russia’s national food. Russians eat about seven times as much cabbage as the average North American.
  • Chinese scrolls from1000 BC declare white cabbage as a cure for baldness in men.
  • “It will make you feel as if you had not eaten and you can drink as much as you like.”  Said Cato, a Roman who lived till he was 80, ate it before and after meals.
  • Babe Ruth used to wear a cabbage leaf under his hat during games which he would switch out for a fresh leaf halfway through each game.
  • See the world’s biggest cabbage, prize winning cabbage over 125 pounds with leaves over 5 feet. Big Cabbage

 growing cabbagesCabbage History

  • Cabbage is one of the oldest known vegetables.
  • Cabbage dates back to 4,000 B.C. in Shensi province in China.
  • Around 600 B.C. the Celts brought cabbage to Europe from Asia.
  • In 1536 French navigator Jacques Cartier brought cabbage to the Americas.
  • In  Captain Cook’s famous first voyage, (17 century) many of the crew members were saved from gangrene when the ship’s doctor made poultices of cabbage to apply to their wounds.

nappa cabbage chinese 450Types of cabbage:

There are many different types of cabbages with different taste and uses.
They include: green cabbage, red cabbage, savoy cabbage, bok choy, and brussel sprouts.

Cabbage Nutrition:

Cabbage is packed with vitamins, minerals, and fibre. It also has phytonutrients which is said to prevent cancer. Cabbage will not only help you lose weight it will also strengthen your immune system for it contains vitamin […]

Cabbage Walnut Salad

By |April 12th, 2011|

This cabbage salad is so filling. Also, it is high in nutrients with the variety of vegetables in it which make it very good for you too.

Salad Ingredients: 

1 1/2 cups finely shredded red and green cabbage
1/4 cup shredded carrots
1/4 cup chopped celery
3 Tbsp soaked walnuts
2 Tbsp pine nuts
1 Tbsp sesame seeds (optional)
2 tablespoons chopped dill or parsley
Few slices of cucumber if desired

Salad Dressing

Ingredients for dressing:

3 Tbsps fresh lemon juice
1 Tbsp olive oil
2 Tbsps water
1/8 tsp liquid stevia (to taste)
1/8 tsp Himalayan Salt (to taste)

Directions

1.    Prepare salad vegetables and set aside.
2.    Mix dressing ingredients.
3.    Stir dressing into vegetables.
4.    Serve immediately or place in refrigerator until serving time.
5.    ENJOY!

Or you can use a Creamy Tahini Dressing

To learn more about this power food and how you can have glowing healthy skin – click here  Cabbage.

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