Head Of the Vegetable Class

Share on facebook
Share on twitter
Share on pinterest

By: Leanne Ely

 

It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a trick, a tip and you’ll get a great recipe to try it out with. Neat, huh?

Today’s focus is on: CABBAGE

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 (from our Winter 2016 21 Day Knockout):

Creamy Southwest Beef Soup-1

Creamy Southwest Beef Soup
Serves 4

Prep Time: 10 minutes
Cook Time: 25 minutes

INGREDIENTS:
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
1 cup chopped cabbage
2 cups cauliflower florets
2 (14-ounce) 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

COOKING INSTRUCTIONS:
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.

——————————-

Note: This recipe is from our BRAND NEW Winter 2016 21 Day Knockout!  We will be releasing the new Knockout on January 13th, so stay tuned for details!

 

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.

Leave a Reply to Jean Nelson Cancel reply

Your email address will not be published. Required fields are marked *