Tip, Trick & a Recipe: Head Of the Vegetable Class

Hands up if you have a head of cabbage in your refrigerator! Not only is this beautiful green cruciferous vegetable inexpensive, readily available, and delicious, but cabbage is also an incredibly nutritious food. Since cabbage can thrive in cooler temperatures, it’s still available fresh throughout the fall and into the winter in most parts of North America. (Cabbage can be stored for months between freezing and 45 degrees Fahrenheit.) That’s why we’re talking cabbage for today’s Tip, Trick and Recipe article.

All cruciferous vegetables are nutritious and the more you get in, the better. When you eat a diet high in these sulfur-rich vegetables, you’re lowering your chances of developing stomach cancer, bladder cancer, lung cancer, and colon cancer.

Cabbage is high in vitamin C, fiber, folate, manganese, and omega 3 fatty acids.

In an earlier article about nitrates, we wrote that eating vitamin C with foods containing nitrates helps to inhibit the conversion of those nitrates to toxic nitrates. So if you’re serving sausages or hotdogs that aren’t nitrate-free, at least serve them with a big side of coleslaw.

Now for today’s TRICK:

Cabbage can be a bit tricky to cut. To make the job easier, cut the head of cabbage in quarters before cutting up to use.

Our TIP:

Instead of buying pre-shredded cabbage, buy a whole head of cabbage and chop it yourself to add in stir-fries, soups, and salads. As soon as cabbage is shredded, it begins to lose its vitamin C.

And our RECIPE:

Creamy Southwest Beef Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Servings 4


  • 1 pound ground beef
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 cup chopped cabbage
  • 2 cups cauliflower florets
  • 2 14-oz cans fire roasted tomatoes
  • Sea salt and freshly ground black pepper to taste
  • 2 cups full fat unsweetened coconut milk
  • 3 cups low sodium beef broth
  • 1 tablespoon ground cumin


  • In a large pot over medium heat, add the beef, onion and garlic. Cook for 5 minutes, until brown.
  • To the pot, add the remaining ingredients (cabbage through cumin), cover and reduce heat to low. Cook for 20 to 30 minutes, until beef is cooked through and vegetables are tender. Serve warm.
Tried this recipe?Let us know how it was!


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0 Responses

  1. Tomatoes are off my food list–I just don’t like them or do they get along with my system. you have some great recipes if I can leave out the tomatoes.

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