Cabbage

Overcooked cabbage is horrid. Well cooked, it's wonderful, but those who've been exposed to the horrors of school lunches where the smell of cabbage engulfed the dining hall, may take some convincing. Cabbage is from the Brassica oleracea family. They are smaller than a football, with shiny, waxy leaves that fold tightly into each other. Chinese cabbage is more elongated with less sturdy packed leaves.

To Buy:

Red, Green, White, Chinese, or Savoy. Look for cripsness and no discolouration. Check for a fresh smell. Avoid buying pre-cut cabbage as once cut, it begins to lose its vitamin C content.

To Store:

Chinese cabbage should be eaten within a couple of days - the other types will store for a week in the crisper of the fridge.

Tips & Tricks:

Always cut it before washing to thoroughly clean the leaves. Raw cabbage juice, taken in divided doses throughout the day is often used for treating ulcers.

Cooking Tips:

Make it more exotic by serving it in wedges. Add enough water to just cover the cabbage (not so much that it thrashes it around when cooking) Cover the pan and boil gently for 5 minutes. Drain and serve with seasoning, a dash of olive oil and some fresh herbs.

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Nutrition per 1 Cup:

Energy (kJ):

Protein (g):

1.4

Saturated Fat, g :

0.0

Vitamin C:

Potassium:

Salicylates:

Low

Carbohydrates, g:

2.5

Fat (g):

0.1

Monosaturated Fat , g:

0.0

Folic Acid:

Amines:

Negligible

Glutamates:

n/a

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.