Cabbage is one of the most under-appreciated members of the brassica family (which includes broccoli, cauliflower, kohlrabi, Brussel sprouts, bok choy and chard).
All the brassicas have powerful anti-cancer properties, with a phenomenal ability to neutralize free radicals. An extra incentive to include cabbage in your diet is the positive effect it has on estrogen metabolism. Low rates of breast cancer in Eastern Europe fueled research into the phytonutrient compounds called indoles, which boost the ratio of “good” estrogens in both men and women.
If that weren’t enough, cabbage delivers a big chunk of the daily vitamins and minerals we need, as well plenty of fiber. It’s delicious both cooked and in slaw (although over-cooking releases an unpleasant sulfurous odor). One note of caution: people with hypo-active thyroids should eat cabbage in moderation.
Spicy Cajun Cabbage
- 1 tsp chili powder
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 – 1 tsp salt
- 1 TB butter
- 1 TB olive oil
- 1 small onion, halved and thinly sliced
- 2 large garlic cloves, pressed and minced
- 1 small head green cabbage, shredded
Add butter and oil to hot skillet over medium heat; then add onion. Saute onion for a few minutes, then add garlic. Saute a few minutes more (until soft), and add the shredded cabbage. Keep turning over cabbage for 3 to 4 minutes; add the spices. Keep stirring until cabbage is tender and aromatic, and done to your taste – probably about another 4 to 5 minutes.
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