Veggie Love: Cabbage

July 12, 2013


At first glance cabbage can seem like a boring vegetable. We tend to take it for granted or perhaps think of it as only good when we are in the mood for coleslaw or as a topping on a prepackaged salad, but this veggie packs enough nutrition to earn some respect. First off you can get serious benefits for your gut health and nutrition by eating it steamed, raw, or fermented in the forms of saeurkraut or kimchi. There are many ways to skin and season a cabbage, and most of them are pretty tasty. Cabbage belongs to the brassica family also known as cruciferous veggies which include gangsta greens like broccoli and kale. This leafy veggie has a  nutritional profile that includes vitamins A,C,E, B1, B2, B6, folic acid, calcium, sulfur, manganese, phosphorous, potassium, and trace amounts of iron, copper, magnesium, selenium, and zinc. Full of dietary fiber and antioxidants, cabbage can prevent cancer, is generally anti-inflammatory, and can boost your immunity because of it’s vitamin C content. If you are watching your waistline you never have to worry about cabbage. It will actually assist you with weight loss because it is low in calories, cleanses the stomach and intestines, relieves constipation, and stimulates the digestive system. If you are dealing with acne, parasites, candida or other digestive woes, fermented cabbage can change your life because it’ll give your body a super power dose of probiotics that will allow good bacteria to thrive in your gut. If you are accustomed to only eating green cabbage I urge you to try the brother and sister varieties like red, savoy, and napa. Whatever way you choose to eat your cabbage, hopefully you now recognize that good old cabby is a little more than just a side dish or a topping; it’s got enough nutritional bang to serve as a main course. -XoXo Raw Girl 


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