Cabbage

Cabbage, also known as brassica oleracea, is a herbaceous, biennial, dycotoledonean, short stem, flowering plant.

The Celts brought cabbage to Europe from Asia around 600 BC. Cabbage was introduced in America  by the French navigator Jacques Cartier in 1536.

Health Benefits   

Researchers found that Eastern European women were less likely to develop breast cancer than American women. After analyzing their diets, they found that in the Europeans diet, there was a much higher intake of cabbage than in the Americans diet. Cabbage contains phytochemicals called indoles that alter the estrogen metabolism and thus reduce the risk of breast cancer. There are other phytochemicals present in cabbage that can reduce the risk of other types of cancer as well.

Red or purple cabbage is a source of anthocyanins - the pigment molecules that give the color to cabbage. They are present in some fruits as well such as berries and grapes.

         

Anthocyanins  belong to a group of plants called flavonoids. One of the properties of these flavonoids is that they act as antioxidants. Their ability to act as antioxidants and fight free radicals makes them powerful weapons to fight cardiovascular disease.

• Cabbage has an antinflammatory capacity, which helps to protect against the damage to connective tissue and blood vessel walls that inflammation can cause.

• Cabbage is an excellent source of vitamins and minerals, including vitamin C (raw white cabbage contains as much vitamin C as lemon) and Vitamin K, Beta Carotene and some carotenoids, Lutein and Zeaxanthin, as well as Calcium, Magnesium and Potassium.

• Raw cabbage cleans the waste from the stomach and the upper bowels, improves digestion and reduces constipation.

• Cabbage stimulates the immune system, kills bacteria and improves circulation.

Many members of the cabbage family contain goitrogens, which are natural occurring substances that may interfere with the function of the thyroid gland. People who suffer from hypothyroidism should reduce the consumption of these vegetables.

Cooking tips

Herbs and spices complimentary to cabbage include: celery seed, mustard seed, nutmeg, tarragon, garlic, caraway seed, black pepper and thyme.

If you are cooking purple cabbage, be aware that the compound anthocyanin which gives it that bright color, will turn blue when in contact with any alkaline substance. Tap water is full of alkaline minerals such as lime. To counteract this affect, just add about 1 tsp of any acidic agent such as lemon juice, vinegar or wine and the original color will return.