Did you know that Cabbage is considered a cancer killer or thyroid killer cruciferous vegetables? Cruciferous vegetables are vegetables that belong to the Brassicaceae family of plants. Brassicaceae plants are medium-sized flowering plants such as cabbage, broccoli, sprouts, mustards green, etc. These plants are known as Cruciferous vegetables because of their health benefits and potential side effects.
Because the health benefits outway the side effects, research shows that it would take a large number of cruciferous vegetables to cause thyroid damage. This would affect people with iodine deficiency. As a measure of precaution, it is always good to consult your doctor or nutritionist to make sure that you are eating the right type of foods.
Health benefits of Cruciferous Vegetables
As mentioned earlier, as the benefits may outway the side effects, there are several options or varieties to satisfy one’s palate. The most common vegetables in the family besides cabbage are arugula, bok choy, broccoli, brussels sprouts, cauliflower, collard greens, kale, mustard greens, radish, turnip, and watercress.
It is true that many of us complain about uncomfortable bowel movement and a gas gut. But knowing the benefits and figuring the best ways to incorporate these vegetables may be a huge benefit to our health.
The benefits are:
- reduce inflammation
- regulate blood sugar
- promote weight loss
- contain cancer-fighting compounds
- enhance heart health, and
- help estrogen balance
How to cook cabbage
There are no best ways to cook cabbage. If you like raw vegetables, then a slaw might be the best choice. If you love cooked vegetables, stews and soups might be better for you. Whatever the option is, as long as you season your food the right way, your meal will be tasty.
For this recipe, I opted to cook the cabbage in extra virgin olive oil, fresh garlic, Noubess Hot and Spicy Mango condiment, and finish it with a splash of fresh lemon juice. The vegetable is slowly cooked in the pan with no water. The cabbage will release some of its juice, and the oil and seasoning mixture will help the cooking process.
Cooking the vegetables over low heat is preferable. Still crunchy with a zesty flavor and delicious aroma, this Warm Cabbage Salad makes the best side dish.
- 1 medium green cabbage cored and cut into shreds 1/4 inch wide
- 1 teaspoon salt
- 2 garlic cloves chopped finely
- 2 tablespoons parsley chopped
- 2 scallions chopped
- 1/4 teaspoon Hot and Spicy Mango with Herbs
- Splash of Champagne or Rice Wine vinegar
- 2 tablespoon oil
- In a large fry pan over medium heat, warm the olive oil. Add the garlic, parsley and scallions and sauté, stirring occasionally, until soft, about 3 minutes. Add hot and spicy mango sauce and stir to incorporate. Add the cabbage leaves and stir to mix well. Cover partially and cook, stirring occasionally, until the cabbages just begin to soften, about 10 minutes. Add the vinegar and stir together.
- Continue to cook, stirring occasionally, until cabbage is fully cooked but still crispy. Season with salt and pepper if preferred. Serve immediately.
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