C is for Cabbage

ALPHABET OF HEALTHY FOODS – C IS FOR CABBAGE

Cabbage is not the most popular of vegetables although it is simple to cook and has a host of health benefits. I almost rejected this vegetable for this series because I hated it as a child Cabbages are a cruciferous vegetable rich in vitamins, minerals and fibre. I now enjoy cabbage, so I am hoping to encourage you to try it again, if you disliked it as a child!

There is a great restaurant in Kenilworth, Harringtons On The Hill, and they delight me every time I eat there because they always include a portion of mixed vegetables, cooked to perfection which usually includes cabbage. They do not charge for these vegetables so that’s also a bonus and unusual these days.

The popular varieties of cabbage are green, round with thickish leaves, red which is more purple than red and good grated for salads and often pickled. White which is similar in texture to green cabbage and savoy which is milder in flavour and more tender with wrinkled leaves.

The health benefits of eating cabbage are significant. Cabbage is an excellent source of Vitamins K and C, fibre and antioxidants. Cabbage helps reduce inflammation in the body and improves blood vessel function so good for heart health.

Cabbage provides:

• A good source of Vitamin K, particularly in green cabbage which is important for blood clotting and bone health.
• High in Vitamin C, especially in raw Cabbage, which helps immune system function, skin health and provides antioxidant protection.
• Also provides Vitamin A in the form of beta-carotene which supports vision, skin health and immune function.
• Cabbage contains B6 which helps brain development and function and improves metabolism.
• Vitamin B9 (Folate) which is important for DNA synthesis and repair which is very important during pregnancy.

Cabbage also contains Potassium, Calcium Magnesium, Iron, Manganese and Phosphorus so loads of reasons why you should include cabbage in your diet.

Live with joy and health 💚

Elizabeth Beetham