Known for curing constipation, stomach ulcers, relieving headaches, treating skin problems and inflammation disorders, Cabbage was used for medical purposes by the ancient Greeks and Romans because of its sulphur content. Currently, many holistic professionals and Japanese and Chinese herbalists use cabbage to treat certain diseases.

The most common Cabbages are red, green and Italian savoy and each contains Vitamins A, C and K, fiber, folate and omega-3 fatty acids. The leafy veggie is loaded with phytonutrients, which protect the body from free radical cell damage, so go ahead and eat your Cabbage!

Cabbage contains sulforaphane, which can increase the production of antioxidant enzymes and plays a large role in liver detoxification.

For super-powerful antioxidants, eat your Cabbage, which is full of polyphenols – responsible for anti-inflammatory nutrients!

The anti-cancer benefits in Cabbage are truly remarkable. The glucosinolates found in the veggie are converted into isothiocyanate compounds that are cancer preventive for a multitude of different cancers.

Fresh Fact: According to World’s Healthiest Foods web site, Red Cabbage has more phytonutrients than the green cabbage and the Vitamin C content of red cabbage is 6-8 times higher than that of the green cabbage. Red cabbage also contains anthocyanin, an antioxidant that can help protect brain cells and prevent neurological disease.

Asian Pickled Cabbage Recipe

 TOOLS AND EQUIPMENT:

Vegetable Peeler

Grater

Knife

Cutting Board

Measuring Cup and Spoons

Mixing Bowl

Whisk

Plastic Wrap

YIELD:  5 Servings

INGREDIENTS

1 small Head of Green Cabbage, cut in quarters, remove core and cut into 1-inch cubes

1 Carrot, peeled and grated

2 cups White Vinegar

1 cups Honey

2 tsp. Salt

2 tsp. Ginger Powder

½ cup Water

DIRECTIONS

In a mixing bowl, whisk together the vinegar, honey, salt and ginger.

Add the cabbage and carrot to the dressing and toss well.

Cover with plastic wrap and refrigerate for 2 days before serving.