October Monthly Morsels

The Humble Yet Powerful Cabbage

By Charna Sheinfeld, Nutrition Intern

Part of the cruciferous vegetable family, cabbage is closely related to kale, broccoli and cauliflower in that they all offer vast amounts of nutrients. One of the major benefits that cruciferous vegetables and specifically cabbage, have to offer that is continuously being studied by researchers, is their anti-cancer compounds. There are several compounds in cabbage that have been found to play roles in fighting cancer including various forms of glucosinolates, antioxidants and anti-inflammatory components. In addition to this new and exciting benefit, cabbage offers a wide range of vitamins specifically vitamins K, C, and B6. It is also a great source of fiber, folate, copper and manganese. The fiber and water content in the cabbage aids in digestion and maintenance of a healthy digestive system.

Cabbage comes in green, red and savoy varieties. Savoy cabbage is more delicate in taste as compared to the more crunchy texture and defined taste of red and green cabbages. Bok Choy and Chinese Napa are other cabbage varieties available. There are endless ways to prepare cabbage and many are associated with the various cultures and countries. For example, pickling cabbage to make sauerkraut is popular in Poland and pickled cabbage to prepare Kimchi, is popular in Korea. Boiled cabbage is used in the popular British dish of Bubble and Squeak, and stuffed whole cabbage leaves is a dish enjoyed in several Eastern European countries. Cabbage can also be enjoyed raw in salads as well as sautéed, braised, and boiled. The characteristic flavor associated with cabbage comes from the glucosinolates which are sulfur containing glucosides. Be sure not to overcook cabbage to avoid what some find to be a sharp and somewhat unpleasant odor and taste which stems from the production of hydrogen sulfide gas. Cabbage is also unique for its medicinal properties and has been used since the time of the Ancient Greeks for this purpose. Even nowadays, cabbage leaves are used for their cooling properties, specifically to help women with breastfeeding issues, or cool body parts affected by fevers.

Here is a brand new original recipe for you to try:

Cabbage Stir Fry with Peanut Sauce