I do not know what it is but cabbage has been my latest grocery store staple. My fiance and I love it and the dietitian in me could not hold back on seeking out the nutritional benefits. Initially I could not think of what cabbage does for the human body but if I had to say anything before doing my research, I would say it is high in fiber and mayyyybbee a prebiotic? Lets see.
Ahhh, I am not far off – if at all. Cabbage is the basis of sauerkraut. Historically sauerkraut was prepared at home in large batches, as a way of storing food for the winter. The word comes from German sauer (sour) and kraut (plant or cabbage) and thus sauerkraut is a form of prebiotics. 1 point Kelly.
So what else?
Cabbage is nutrition powerhouse. It an excellent source of vitamin C and also has significant amounts of glutamine (anti-inflammatory amino acid). Yet, cabbage is a source of indole-3-carbinol. But what does this mean? It is a chemical that boosts DNA repair in cells and can block the growth of cancer cells.Not too shabby. Women who ate cabbage three times a week, either raw or as sauerkraut, had a significantly reduced breast cancer risk compared with those who ate cabbage only once a week.* (Pease note, boiling reduces anti-cancer properties). Beyond the nutrients listed cabbage іѕ full οf vitamin A аnd E, B vitamins, plus minerals selenium, magnesium, potassium, iron аnd calcium and fiber. 2 points Kelly.
So what does this mean for our health?
It has been reported that cabbage helps decrease the inflammation from arthritis, anemia, heal wounds, boosts immune system, releave constipation (thank you prebiotics), heal ulcers and a lot more. I am prooving to keep this food on my grocery list again and again. So now onto a fun recipe beyond the normal corned beef and cabbage.
Truffle Seafood Marinara & Cabbage
Serves 2-3 people
Ingredients
1/2 head of cabbage, chopped
350 grams of seafood marinara (scallops, prawns, shrimp, mussels and white fish)
Olive oil, extra virgin
Truffle oil
Salt & pepper, to taste
In a large skillet heat a tablespoon of olive oil and input the cabbage. You want to add the cabbage little by little. There will be a lot but it will cook down. Once all of the cabbage is placed in the pan add salt and pepper and a few drops of concentrated truffle oil and cover. In a seperate pan perform the same action with the seafood marinara but no cover is needed. This recipe is quick and once both the cabbage is cooked down and the seafood marinara is cooked, mix together and enjoy. A nice sauv blanc might be a good pairing. I recommend Kiwi style.
Once extra note today – remember that there are many fabulous foods out there and too much of a good thing can turn into a bad thing. Always strive for a diet full of variety.
Cheers to you and good health!
*Rybaczyk-Pathak D. American Association for Cancer Research’s Frontiers in Cancer Prevention Research, Baltimore, Nov. 2005
