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HEALTHY BENEFITS OF CABBAGE
Cabbage fights inflammation, aids bone health and more.
BY PAMELA NULLET
Move over corned beef, this sidekick is finally getting a starring role. Despite being versatile and low in calories, fat, and cholesterol, cabbage often gets overlooked for trendier members of the Brassica oleracea species, such as kale, brussels sprouts, and broccoli. But there are ample reasons to slip this cruciferous veggie into your diet. “Cabbage has anti-inflammatory properties, is rich in vitamin K for bone strength, and is packed with vitamin C, which promotes collagen production and helps boost the immune system,” explains Elizabeth M. Ward, R.D. “It’s also a good source of fiber.” What’s more, cabbage contains phytochemical indoles that may help reduce the risk of developing prostate and breast cancers. If you’re not a fan of eating raw cabbage, Ward suggests steaming it until it’s tender crisp, which, she says, is “best for preserving nutrition.”
Try using Napa cabbage leaves instead of traditional corn or wheat tortillas as a sandwich wrap. Shred some up and toss onto fish tacos for a tasty treat. Want to cut down on the trisulfides - aka "smelly aroma", try simmering cabbage for about 10 minutes, instead of hard-boiling.
Cabbage fights inflammation, aids bone health and more.
BY PAMELA NULLET
Move over corned beef, this sidekick is finally getting a starring role. Despite being versatile and low in calories, fat, and cholesterol, cabbage often gets overlooked for trendier members of the Brassica oleracea species, such as kale, brussels sprouts, and broccoli. But there are ample reasons to slip this cruciferous veggie into your diet. “Cabbage has anti-inflammatory properties, is rich in vitamin K for bone strength, and is packed with vitamin C, which promotes collagen production and helps boost the immune system,” explains Elizabeth M. Ward, R.D. “It’s also a good source of fiber.” What’s more, cabbage contains phytochemical indoles that may help reduce the risk of developing prostate and breast cancers. If you’re not a fan of eating raw cabbage, Ward suggests steaming it until it’s tender crisp, which, she says, is “best for preserving nutrition.”
Try using Napa cabbage leaves instead of traditional corn or wheat tortillas as a sandwich wrap. Shred some up and toss onto fish tacos for a tasty treat. Want to cut down on the trisulfides - aka "smelly aroma", try simmering cabbage for about 10 minutes, instead of hard-boiling.
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