The benefits of cabbage are countless, which is why cabbage is ranked right up there with other medicinal plants for its healing properties. Not only does it contain high levels of vitamin C, manganese, fiber, iron, and vitamin B6 it also is high in glutamine, an amino acid that is essential for intestinal health. Cabbage is also prized for its Vitamin K, potassium, and oxidants that are considered cancer fighting. It also has the lowest calorie and fat content than any other vegetable up its sleeve, and is detoxifying and also unabashedly cheap!
Countries all over the world have enjoyed cabbage prepared in a gazillion different ways from Sauerkraut to Coleslaw to Kimchi, just to name a few.
The Ancient Egyptians were reported to eat cabbage with vinegar before a night of drinking to prevent hangovers while Caesar’s minions took it with them, not only for food, but to bind up their wounds to reduce infection and inflammation. The explorers of the 17th and 18th centuries were also privy to the talents of cabbage carrying it by the boat load, as the high Vitamin C content helped stave off scurvy and the anti-inflammatory and healing properties helped stave off infections. It also kept well for long journeys across the oceans.
Today, cabbage can become a new mama’s best friend to help with engorged breasts. The green leaves contain a healthy level of sulfur. It is believed these compounds pass through the skin and constrict vessels relieving inflammation and help milk to flow. (To use the cabbage to relieve engorgement, rinse the leaves thoroughly in cold water and then place a leaf or two on your breasts under your bra and then change the leaves as they wilt. Most mothers notice immediate relief.)
However note, the high sulphur content can also be a new breastfeeding mother’s worst nightmare, if your baby is colicy and suffers from too much gas. Then they should toss the cabbage out of their diet until their little belly can cope.
If this is not your case, here is great recipe with a twist, submitted by a wonderful local chef to help you enjoy your cabbage.
Image Credit: Benedicte Lechrist