Another common summer vegetable is cabbage. Cabbage is part of the cruciferous family of vegetables, along with broccoli and bok choy. As with broccoli, cabbage may reduce the risk of some forms of cancer including colorectal cancers. Cabbage leaves are known for their medicinal value since they are used to treat inflammation.
Cabbage can be consumed raw, cooked, steamed or in soups or stews. A very familiar recipe made with cabbage is cole slaw. Making cole slaw from fresh green cabbage is a good choice because it retains so much of its nutritional value. Make a great tasting slaw by cutting the cabbage in long thin pieces, then cutting the long pieces down to about three inches. Add grated carrots, diced yellow onion, some parsley and lemon juice, and mix in just enough mayonnaise to give it a bit of a creamy texture. Leave the cole slaw in the refrigerator overnight and it will begin to ferment. The fermentation is extremely healthy for the intestines, makes the cabbage easier to digest, and tastes fantastic.
Cabbage is high in beta-carotene, vitamin C and fiber. See the nutritional label below for an overview of 1 cup of raw cabbage. Explore cabbage as another easy alternative in your salad this summer.
Rebecca
