I (Litsa) loved this little green reminder! Eating healthy means incorporating vegetables and fruits that are in season——and adding a variety of them to your daily & seasonal meal planning!
“If cabbage is on your St. Patrick’s Day menu, pile your plate high. It’s loaded with cancer-fighting glucosinates, which are also what make cabbage a little stinky when you cook it. The leafy veggie is a great source of vitamins C and K, too, and the red variety is high in anthocyanins, antioxidants that help starve off heart disease and diabetes. You can eat cabbage with chopped onions and garlic, a little olive oil, and a splash of vinegar). Or get an extra benefit from the friendly bacteria in cabbage’s fermented form, sauerkraut: “By having a stockpile of these bugs in your digestive tract, your body’s largest immune organ, you’ll stay healthier,” says registered dietitian David Grotto, author of The Best Things You Can Eat. And healthy is what we want when the other item on the St. Patty’s Day menu is beer.”
When preparing cabbage, I often think of it being cooked. However, eat a raw cabbage salad is wonderful. It pairs well with a fish dinner. Karen advised pairing it with chopped onions and garlic. I tend to create my cabbage salad with carrots instead—-however, the olive oil and splash of vinegar is a must! A touch of sea salt makes the salad perfect too.
When eating cabbage cooked, I personally love my mother’s concoction of cabbage cooked in water after she has sauteed onions, garlic, olive oil together! Once she even made it with 1/4 of a can of Rotel tomatoes. It was spicy enough to eat more than two bowls. Another option for cooked cabbage is bacon sauteed cabbage!
Don’t be afraid to experiment with cabbage this season! It’s a delightful superfood to add to your grocery list.
Credit for Quoted Information: Karen Asp/Spring Magazine Memo
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