Cabbage is a leafy vegetable of Brassica family and is round or oval in shape. It consists of soft, light green or whitish inner leaves covered with harder and dark green outer leaves. It is widely used throughout the world and can be prepared in a number of ways, but most commonly, it is included as either a cooked or raw part of many salads. Lets mynutrisi talk about the benefits of cabbage.
Benefits of Cabbage Despite of Flowery Shape
Cabbage prevents cancer growth.
Cabbage is known to contain nourishment against cancer like lupeol, diindolylmethane and sinigrin. These compounds produce several types of enzymes that prevent the growth of the body’s tumors. A recent study in China shows that women who take more vegetables from the cruciferous family (cabbage, broccoli and others) have lower chances of developing breast cancer.
Cabbage has anti-inflammatory properties and is therefore very good in providing assistance to inflammatory people.
Treat abdominal ulcer.
Studies have shown that cabbage is also very good for people suffering from stomach ulcer or peptic ulcer. A study of this amazing spicy interest has recently been done at Stanford University where it has revealed that juices obtained from cabbage are one of the most effective natural remedies for people suffering from peptic ulcer.
Cabbage is a natural immune system booster.
If you want to improve your immune system then you need to add more cabbage to your menu. Science has proven that! Studies have shown that cabbage contains a very high level of Vitamin C, it can help the body fight against free radicals thereby strengthening the immune system.
Cabbage is also very good for the eyes.
The more cabbage you eat, the less your chances of experiencing macular degeneration related to eye pain. Cabbage is very rich in beta-carotene, which is why it is very good for the eyes.
Prevent Skin Damage If you want a beautiful and healthy skin then you need to eat more cabbage. Free radicals help protect the skin from damage that makes skin aging. Cabbage will keep your skin beautiful.
Cabbage helps in relieving constipation.
If you are one of those who suffer from constipation then you need to eat more cabbage. Cabbage contains a very high level of fiber that helps in the stimulation of the digestive system prevents constipation.
Cabbage is also very good for relieving muscle pain.
There is a kind of acid in the cabbage called lactic acid that helps significantly in relieving pain in the muscles.
The above list is some of the most important health benefits in cabbage. Cabbage can be edible raw or cooked. When cooking cabbage, it is important not to cook too long because it will destroy some of the vitamins in it.
So now, what are you waiting anymore? Lets take a meal of cabbage in your next menu for your health.
How to Make the Best Healthy Cabbage Rolls
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of the Balkans, Central, Northern, Eastern Europe, and Iran, as well as West Asia and Northern China. This is the best Cabbage Rolls recipe by Jenny Can Cook
Special Recipes of Delicious Cabbage Rolls :
- 1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
- 1 Tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 large mushrooms, finely diced – 1 1/2 cups (optional)
- 1 pound ground sirloin
- 3/4 cup uncooked long grain rice (brown or white)
- 1/4 cup chopped parsley
- 1 cup Pomi strained tomatoes or canned tomato puree
- 1 1/2 teaspoons salt
- pepper to taste
- 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)
- Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
- While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
- Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
- Preheat oven to 350° F.
- To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well.
- Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
- Remove from oven and let rest 30 minutes or better still, refrigerate overnight.
NOTE: To Cook on Stovetop – Use a heavy Dutch oven or your heaviest pan. If you have leftover cabbage leaves, place them on the bottom of the pan first to prevent burning. Use the same recipe, cover the pan and bring to a boil. Then reduce heat and simmer for about an hour. It takes less time because you bring it to a boil much faster on the stove top. Uncover occasionally to make sure they are cooking and to see if more liquid is needed.