CABBAGE

Cabbage is one of the new Superfoods! It contains indoles which are compounds that reduce risks of breast, colon, and stomach cancer significantly. It can also purify your blood, kill viruses and bacterias, and help to improve your immune system. Red cabbage has an added bonus, because of the color it has antioxidants that also help fight cancer. Also in the cabbage family is broccoli, cauliflower, kale, Brussels sprouts, collards, kohlrabi, and bok choy.

Like everything else too much of a good thing can be bad. Excessive eating of cabbage could lead to thyroid problems.

Cabbage juice is also used to treat peptic ulcers because of the vitamin U.

When you shop for your cabbage try to pick one that is heavy with crisp leaves that are not wilted or discolored. When you get it home you can put it in a plastic bag in the frig for no longer than three weeks. Try to eat it sooner and it will have more nutrition and better flavor.

Tips for Red Cabbage,

• You can prevent discoloration of red cabbage by cutting it with a stainless steel knife
• adding vinegar to the water during cooking will help keep its color
• use a little vinegar for adding raw cabbage for a salad
• lemon juice will also help retain color while cooking
• red cabbage takes a little longer to cook than the green or other varieties

Try not to cook cabbage longer than 8 minutes. If it is shredded 3 or4 minutes is long enough. Overcooking will cause it to loose nutrients and will cause an unpleasant odor. To cut down the odor put a whole walnut or stalk of celery into the water with it. Spices should be added before the cabbage is added to oil and herbs should be added after cabbage is done cooking.

As far as nutritional value for 1/2 cup shredded cabbage you'll get about 17 calories, 3.3 grams of carbs, and 1.4grams of fiber. These numbers will vary a little depending on what type of cabbage you are using. There are world-wide over 400 kinds.