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.

Red Cabbage with Apple and Ginger

– 1 small head red cabbage
– 1/2 small sweet onion
– 1 1/2″ piece of fresh ginger
– 1 large or 2 small Granny Smith apples
– 2-3″ wedge of grapefruit, de-seeded
– salt to taste

1. Use a heavy sharp knife to shred the cabbage as finely as you can, discarding the core. 
2. Slice the onion paper thin. 
3. Peel and grate the ginger. 
4. Julienne the apple into matchstick pieces.

1. Heat 1 -2 TB of olive or coconut oil over medium-low heat in a large flat saute pan or skillet.  Gently saute the onion and ginger for a few minutes, then add the cabbage.  Depending on the size of your pan, you may need to add it in batches.  
2. Cook, turning frequently until it starts to soften and the color deepens.  Add the apple and cook a few minutes longer.  When the texture and color are as you like it, squeeze the grapefruit wedge over the dish and sprinkle with salt to taste.  Cook a minute or so longer.  

This is delicious right out of the pan, and great the next day.


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

1, Add butter and oil to hot skillet over medium heat; then add onion. 
2. Saute onion for a few minutes, then add garlic.
3. Saute for a few more minutes (until soft), and add the shredded cabbage.  Keep turning over cabbage for 3 to 4 minutes.
4. Add 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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