5 Reasons You Should Eat Cabbage
Cabbage Benefits: Better Health, Weight Loss, Beautiful Skin
If it's been a while since you last had cabbage, we implore you to reconsider this wholesome vegetable. Do you desire healthy skin, weight loss, and a strong immune system? Here are five excellent reasons to consume and produce cabbage.
Here are 5 reasons to enjoy cabbage:
It is impossible to ignore the enormous health benefits of cabbage. Since they belong to the same plant family, broccoli has many of the same health advantages. Beta-carotene, vitamin C, and fiber are all abundant in cabbage. (Vitamin C to reduce toxins, the principal contributors to gout, arthritis, and skin conditions.) Furthermore, cabbage may lower the chance of developing certain cancers, particularly colorectal cancer.
It is affordable and generally accessible all year long. Additionally, there are other types of cabbage, including Brussels sprouts (small cabbages! ), Green, Savoy, Red, Napa, and bok choy. You can eat cabbage pretty much any time of the year. Although almost any cabbage will do for any use, plant breeders have created a wide range of cultivars with various textures and colors. Others are rock hard and suitable for shredding or slicing crosswise into thick "steaks" for roasting. Some are sweet, mild, and delicate as lettuce.
In the refrigerator, cabbage keeps better than most other vegetables. Cabbage can keep in your refrigerator for three weeks to as long as two months if it is properly stored. It can even last longer in ideal root cellar circumstances. Ideally, keep in a humidor drawer. When not in use, wait to wash or remove the outer leaves.
It is adaptable. I've shredded it into coleslaws, stir-fried it with apples and onions, fermented it into sauerkraut, filled whole cabbages or single cabbage leaves, steamed, boiled, fried, roasted, and grilled it. Even with desserts made from cabbage, I've experimented, with mixed results.
Even cabbage helps you lose weight and get attractive skin! You've probably heard of the cabbage diet (not that I would recommend it). A cup of boiled cabbage has 33 calories, is low in fat, and is high in fiber. Due to its high antioxidant content, cabbage also keeps skin appearing young, toned, blemish-free, and radiant (including vitamin C and beta-carotene).
Cooking Cabbage
Sadly, a lot of people attribute cabbage's odor to the cook rather than the vegetable itself. Overcooking is the cause of this stench. I strongly advise you to try again if you overcook cabbage, which is a typical mistake. CORN! Do not overcook it! The smell of cooked cabbage increases with cooking time.
Cook cabbage quickly, just till soft, if you're boiling it. Use stainless steel pots and pans to cook cabbage instead of aluminum cookware. Finally, adding a few drops of vinegar while cooking or wiping the pan's interior lid with vinegar both assist.
Alternatively, try cooking cabbage wedges for 5 to 7 minutes. Add butter, a dash of salt and pepper, or even some grated cheese on top.
Another method is to sear cabbage by cooking it until it wilts in a very hot skillet with a little bit of butter, olive oil, and salt.
Or, try grilling cabbage. After getting the roasting pan in the oven very hot, add slices of cabbage, mix with some salt and olive oil, and roast until just beginning to get slightly caramelized.
Adding cabbage to stir fries and sautes is a great idea. It complements peppers, onions, and other foods quite well.
Also fantastic in a coleslaw is cabbage. Finely chop or shred the ingredients, then combine with the grated carrots and green onions. Any other vegetables can be added. Add a vinaigrette or a yogurt/mayonnaise/dill dressing before tossing.
To make light and refreshing wrap sandwiches, big cabbage leaves can be used in place of tortillas.