Sunday, January 22, 2012

The Simple Cabbage

The Cabbage is a high fiber versatile vegetable.    There are many varieties of cabbage, such as savoy, white, red, and nappa, bok choy to name a few.  They are packed with vitamins, high in potassium and iron and low in calories and keeps well.   It is high in Vitamin C, beta-carotene and has antioxidant related health benefits, anti-inflammatory properties and rich in glucosinolates which helps in cancer prevention.  It has also been known to help reduce cholesterol and is high in fiber.  
It is an inexpensive frugal vegetable that can be used in so many ways.   For instance cabbage can be eaten raw in salads, steamed, stir-frys,  in stews, soups, and casseroles.   Many people avoid cabbage because of the flatulence it creates, however by adding a few fennel, caraway or cumin seeds while cooking will help with digestion. 

Here's an easy tasty version of coleslaw.
Asian Coleslaw
4 cups shredded cabbage (I used red and green)
1/2 cup finely sliced onion
1/2 cup finely sliced carrots
Dressing : 
Juice of 1/2 lime
2 tsp soy sauce
2 tsp sesame oil
salt/pepper to taste

1 comment:

  1. I must share Janet, that cabbage is not my favorite vegetable. I only use it in soups :) but coleslaw...maybe I need to try it.



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