Let’s Do the Cabbage Patch!

ING-green-cabbage-2_sqlPhoto Credit

Growing up my mom would make cabbage cooked in some sort of animal fat, bone or meat. It was the best cabbage, but can you imagine how much fat, sodium and cholesterol was in it? Yeah, I still don’t want to know. I will say that I favor purple or red cabbage more than green simply because it is sweeter, it adds so much flavor to wraps, and it’s good to juice.

One very good aspect of cabbage is that it is cleansing. I know older people would eat cabbage soup when they were sick because it would give the body a good cleansing and rid the body of toxins and whatever was making them sick. Anytime you need a cleanse, add some cabbage to your diet.

Benefits:

  • Healthy skin
  • immune support
  • low fat
  • high in fiber
  • vitamin K and anthocyanins for brain function
  • detoxifies body
  • fights against cancer
  • keeps blood pressure low
  • good for headaches
  • cure for hangovers (but you shouldn’t be drinking anyway)
  • it’s an anti-inflammatory
  • helps regulate blood sugar

If that isn’t enough reason to eat it, then I don’t know what is.

Here’s one of my juice recipes using purple cabbage:

Here’s my fried cabbage recipe:

1 head of cabbage

1 large white onion (or red)

1-3 tbsp. of olive oil

Himalayan sea salt to taste

Directions

Shred cabbage and dice onion. Pour the olive oil in a large skillet and let it get hot. Add cabbage and onions and cook for about 20 min. or until the consistency is to your liking. I normally pair this with some beans, cornbread, rice and a green vegetable. I know cabbage is a vegetable, but I have to have something green with every meal, including breakfast.

xoxo,

Simply Moniqua

 

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