Cabbage, though not glamorous a vegetable, hides in itself a wealth of important nutrients and disease-fighting superpowers. Studies show cabbage can help prevent cancer, heal ulcers and reduce cholesterol.
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why it’s super?
Brassica vegetables (cabbage, cauliflower, brussels sprouts, kale, and broccoli, to name a few) are healthy eating power players! Cabbage especially provides unique health benefits and comes in many sorts. Savoy, spring greens, green, red, and white cabbages are the most common types. Cabbage is usually considered a “health food”. Although cabbage could also be good for weight loss due to its high water content, it has many other important advantages, too. Here’s a quick look at its beneficial qualities:
Fiber: Cabbage is a stomach’s best friend. It is a tremendous source of fiber. Raw cabbage has also been shown to help cure stomach ulcers.
Antioxidants: Red cabbage is full of anthocyanins, a type of antioxidants commonly found in blue, purple, and red plants. Studies indicate that antioxidants can reduce inflammation, boost brain function and provide cancer protection.
Lowers cholesterol: Cabbage prevents bile from absorbing fat after a meal, which lowers the overall amount of cholesterol in the body.
Though cabbage can be taken in various forms but the most common is in the form of soup. Let us have a look on how its made.
- 2 large onions
- 2 cans of tomatoes
- 2 green peppers
- 1 bunch of celery
- 3 carrots
- 1 head of cabbage
- 1 package of mushrooms
- 6–8 cups of water
- Chop all the vegetables into cubes.
- In a large pan, add small amount of oil and sauté onions.
- Now add the remaining vegetables and cover with water and other seasonings, if desired.
- Bring the soup to a boil, and then reduce to medium heat. Let if simmer for about 30–45 minutes or till the vegetables become tender.
You may season the soup with salt, pepper, hot sauce, herbs or spices.