History- Cabbage is a member of the Cruciferae family along with kale and collards, broccoli, cauliflower and Brussels sprouts. Cabbage was cultivated by Ancient Greeks and Romans for its flavor, rugged texture and benefit in treating various health conditions. Green cabbage, red cabbage - with deep red or purplish leaves and white veins - and Savoy cabbage with ruffled and yellowish-green leaves are the most common varieties. Bok choy, an Asian cabbage, has a mild flavor and a higher concentration of vitamin A.
Health Benefits- Cabbage is an excellent source of vitamins C and A, two antioxidants which neutralize free radicals, help prevent cholesterol build-up and support immune system function and healthy skin and eyes. It is also a good source of fiber for colon health and manganese which contributes to bone health and helps synthesize fatty acids. Cabbage provides a source of folate, inadequate amounts of which during pregnancy has been linked to neural tube defects. Folate is also essential for cardiovascular health. Cabbage contains pyridoxine (vitamin B6) which aids in the absorption of fats and protein and in the prevention of kidney stones. Other B vitamins provided include thiamine (vitamin B1) which aids digestion and strengthens the nervous system, and riboflavin (vitamin B2) needed for red blood cell formation and growth of hair, skin and nails. Cabbage also provides a source of calcium for bone health along with magnesium, shown to help maintain relaxed, normal muscle function and stabilize blood sugar and blood pressure. Magnesium may be effective in managing cardiovascular disease and hypertension. Along with protein for muscles and omega-3 fatty acids which promote heart health, cabbage also contains potassium, a mineral that helps regulate the body’s water levels and blood pressure. Cabbage also contains phytochemicals called indoles and sulforaphane that help activate and stabilize the body's antioxidant and detoxification mechanisms. Raw cabbage juice is reportedly effective in treating peptic ulcers.
Preparation- Remember to use fresh cabbage whenever you can. You can also find dried and canned cabbage to add to soups, etc. When buying fresh cabbage, choose firm cabbages
with crisp leaves free of blemishes. Keeping cabbage cold will keep it
fresh up to 2-3 weeks and help it retain its vitamin C content. Add
uncooked cabbage to salads and slaw, or slice it in chunks or shreds to
use in stir-fries, drizzled with olive oil or rice vinegar as a side
dish
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Cabbage
History- Cabbage is a member of the Cruciferae family along with