There are many reasons to give cabbage a regular appearance at your mealtimes. It contains powerful antioxidants like vitamins A and C and phytonutrients such as thiocyanates, lutein, zeaxanthin, isothiocyanates and sulforaphane, which stimulate detoxifying enzymes and may protect against breast, colon and prostate cancers. Cabbage also contains a wealth of anti-inflammatory nutrients to help keep inflammation in check.
Among them are anthocyanins, a type of polyphenol that, as mentioned, is particularly plentiful in red cabbage, although all types of cabbage contain anti-inflammatory polyphenols. Cabbage also contains healthy amounts of B vitamins, including folate (which is better than the synthetic form known as folic acid found in many supplements), vitamin B6, vitamin B1 and vitamin B5.
If you’re looking for a recipe to enjoy your cabbage raw that’s a bit different than typical cole slaw recipes, try this healthy Cabbage Crunch Recipe. With fresh ginger, miso paste and ground sesame, along with both red and green cabbage, it’s packed with both intense flavor and valuable nutrition.
Ingredients (serves 6)
- 1/2 head red cabbage, chopped finely
- 1/2 head white cabbage, chopped finely
- 1/2 red onion, chopped
- 1/2 cup chopped cilantro
- 1/2 jalapeno pepper, minced (optional)
For the Dressing:
- 1 teaspoon gomasio (ground sesame with salt)
- 1 cup almond butter
- 1/2 cup cilantro, chopped
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced fresh ginger
- 1/2 jalapeno pepper, chopped (optional)
- Juice of half a lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon seasoned rice vinegar
- 1 cup olive oil
- 1 tablespoon white miso paste* (optional)
- Mix the cabbage with the chopped onions. Add cilantro and jalapeno.
- Place all the dressing ingredients into a food processor and blend briefly. Mix into salad mix and serve.
*Can be found in the Asian aisle at the grocery store, or at an Asian market.