Fwd: What to do with Red Cabbage

December 11, 2007

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Free Weekly Health Tip prepared for Cyndi

December 11, 2007

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Your Tip:

Seasonal Cooking: What to do with Red Cabbage

While "white" cabbage (which is light green) is a nutritional powerhouse, in comparison, "red" cabbage (which is purple) wins the SuperBowl! Red cabbage has 6-8 times more vitamin C and over 4 times the polyphenols and 250 times the amount of anthocyanins as white cabbage. Those polyphenols and anthocyanins give red cabbage it's intense purple color and they help protect us from inflammation and oxidation, which are the root causes of virtually all chronic illness. Cabbage is also a good source of fiber, vitamin K, manganese, folic acid, vitamin B6, and omega 6 fatty acids. It also has at least 3% of your daily needs of potassium, vitamin B1, B2, calcium and vitamin A.

I like to slice a bit of red cabbage into all of my salads---raw it helps prevent hormone related cancers like breast cancer. It also adds color and antioxidants. Plus I love it's sweet taste and crunch.

Here's a simple and quick cabbage recipe for you.

Sweet and Sour Red Cabbage

Serves 4

Time: 10-15 minutes

Ingredients:

1 clove garlic, minced

4 cups of coarsely sliced red cabbage (I like red cabbage best because of its higher nutrient content, but you can also use white cabbage).

4 tsp. butter

2 tsp apple cider vinegar

1 tsp honey or Â½ tsp sugar

Â½ tsp caraway seeds

Melt butter in large frying pan.

Put in garlic and cabbage.

Cover and let cook over medium heat for 10 minutes. Stir occasionally.

Add vinegar, honey/sugar and caraway seeds.

Serve.

Optional: Add 2 Tbsp sour cream and serve.

Tip Provided By:

Dr. Liz Lipski has a PhD and is board certified in clinical nutrition. A 30-year practitioner, author, and the Director of Doctoral Studies at Hawthorn University. She is founder of Innovative Healing Inc., author of Digestive Wellness, Digestive Wellness for Children, and many other publications.