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Edited by post on March 12, 2015, 2:35 pm
All kinds of cabbage---green, red, and savoy----have cancer-fighting compounds. To get the most from its cancer-fighting activity, experts say to chop it, let it stand for 5 or 10 minutes for the cancer-fighting chemicals to develop, then steam it for no longer than 7 minutes. I cut mine in small pieces so that 5-7 minutes of steaming makes it tender-crisp.
I had some thin strips of cabbage for lunch today, lightly steamed in broth with thin slices of carrot and onion, plus some little pieces of kale and a clove of garlic. I drizzled on some olive oil, sea salt, and cracked pepper after cooking. It was so good and so colorful. It looked like a picture in a magazine.
Sometimes I do the same but add ginger, or other veggies or spices. If you eat meat, you can add a little chopped ham or sausage to give it flavor.
Any other favorite suggestions about how to use cabbage? Does anyone besides me enjoy it? Do you make your own cole slaw? My husband and I tried making homemade sauerkraut one year but it was a disaster.
Maybe it's my German roots, but I really like the stuff. And it's low in calories, high in fiber, good for heart health, anti-inflammatory, full of antioxidants, filling, low in pesticide residues....