Cabbage is a low-cost, delicious way to boost your health. Part of the cruciferous family (which includes Brussels sprouts, broccoli and cauliflower), cabbage has many health benefits – it is:
- Rich in antioxidants and phytonutrients, which are linked to heart health
- A good source of fiber, which promotes gastrointestinal health
- Abundant in vitamin C, which supports a healthy immune system
- Renowned for its cancer-fighting properties, largely because it is rich in a class of nutrients called indoles. Indoles may reduce the risk of prostate, breast and other cancers
When choosing between red or white (actually, light green) cabbage, go for the red – it contains more protective phytonutrients. Whichever color you choose, you can easily add cabbage to salads, slaws and soups, use leaves of cabbage on sandwiches or – especially tasty – shred cabbage onto traditional Mexican foods like tostadas and tacos. And when you cook cabbage, do so briefly, for no more than five minutes. Overcooking this delicate vegetable into mush is a major cause of cabbage-phobia.
Dr. Weil on Healthy Aging has hundreds of vegetable-based recipes, including ones featuring cabbage. Start your free trial today and save 30% when you join.
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