I'm supposed to be getting all of you excited about food…how in the world does cabbage fit into that idea?
I think cabbage is one of those overlooked foods that is easy to include in your diet. And I like it because as a vegetable, it's pretty inexpensive.
Plus, cabbage belongs to the Brassicaceae family, which you may know as the cruciferous vegetables. These include: broccoli, cauliflower, brussels sprouts, kohlrabi, bok choy, mustard, radish, horseradish, and watercress. These vegetables are superstar cancer fighters. In fact, they have even been shown to stop tumor cell growth in breast and endometrial tissue, especially important for women with PCOS.
So now that I hopefully have your attention, what the heck are you going to do with cabbage?
First of all, don't overcook it. All cruciferous vegetables tend to get a strong flavor if overdone, which may be why many people think they don't like them. They never had a chance to try them at their best. I made cabbage rolls this week, which requires you to steam the leaves until they're soft enough to roll. It was a great make-ahead meal for a busy work week.
Think slow cooker! I love mine, and I use it to make soups and casseroles. It's easy to add some chopped cabbage just a few minutes before serving.
Stir-frying is another way to use cabbage.
In other words, keep a head in the fridge and add it to some of your many favorite meals.
If you've got German blood, like me, you may want to think of sauerkraut. If that's a little bit extreme, try this red cabbage and apple recipe. Even the world's most notorius veggie hater might think cabbage is (at least an occasional) possibility with this treat. Be sure to use canola oil for the best omega-3 source.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13395,00.html