By Dr. Mercola
It does not receive as much attention as other cruciferous vegetables, but cabbage (Brassica oleracea), actually packs a good nutritional punch, and is one of the most potent medicinal foods that you can buy anywhere.
But before you consider adding cabbage to your stir fry, here’s a better idea: why not serve it raw to maximize its nutrients? Here’s a basic, but lip-smacking cabbage salad recipe you can make at home.
½ head red cabbage, chopped finely
½ head white cabbage, chopped finely
½ red onion, chopped
½ cup chopped cilantro
½ jalapeno pepper, minced (optional)
For the Dressing:
1 teaspoon gomasio (ground sesame with salt)
1 cup almond butter
½ cup cilantro, chopped
1 tablespoon toasted sesame oil
1 tablespoon minced fresh ginger
½ jalapeno pepper, chopped (optional)
Juice of half a lemon
1 tablespoon apple cider vinegar
1 tablespoon seasoned rice vinegar
1 cup olive oil
1 tablespoon white miso paste* (optional)
Mix the cabbage with the chopped onions. Add cilantro and jalapeno.
Place all the dressing ingredients into a food processor and blend briefly. Mix into salad mix and serve.
This recipe makes six servings.
(From Healthy Recipes for Your Nutritional Type)
*Can be found in the Asian aisle at the grocery store, or at an Asian market.
Cabbage Crunch Cooking Tips
This cabbage salad recipe is one of your best choices if you want to get all the nutrients and antioxidants that this cruciferous vegetable has to offer. Cabbage tastes good when served tender-crisp, with an appealing crunch that you’ll surely find delightful.
When buying cabbage, looks for heads that have shiny compact leaves, and that are free of blemishes. Avoid those that have leaf damage, and are light for their size.
Ideally, you should strive to buy foods organic, but in the case of cabbage, you can opt for conventionally grown produce. According to the Environmental