Cabbage isn’t mundane…it’s magnificient!

As a member of the Cruciferous family of vegetables, cabbage is enjoyed often by the long-living Hunza people.

Cabbage is rich in enzymes, vitamin C, and a host of cancer-fighting nutrients like glucosinolates. If you choose red cabbage, you’ll also get a healthy dose of anthocyanins.

If you don’t like a cabbage variety, try another. Red cabbage, green cabbage, Napa cabbage, Savoy cabbage, and Bok choy all have unique flavors and can be prepared in many taste-tempting ways.

Estimated Glycemic Load= 1-2
Antioxidant Score* (
ORAC)=3,145 and 2,252

*Red cabbage cooked ( 3,145) and raw ( 2,252)

Selecting and Storing Cabbage

Look for solid, heavy heads of cabbage, with three or four loose "wrapper" leaves that are clean and flexible but not limp. Cabbage should be free of discolored veins or insect damage and stem should be closely trimmed and fleshy. Choose whole heads-halved or quartered heads of cabbage-when the leaves are cut or torn, the vegetable begins to lose vitamin C.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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