Cabbage: the forgotten superfood

Can you keep up with food trends? I sure can’t. There is always some new trendy superfood. First it was açai, then it was chia seeds, then kombucha tea. But what about the foods that are super easy to grow, buy and cook. Cabbage, I would argue, is the forgotten superfood.

Here are 5 interesting facts about Cabbage

Cabbage is full of vitamin K and anthocyanins which help with brain function protecting against Alzheimer’s disease and demential.
Cabbage is super low in calories making it a great food to eat if you are trying to shed a few pounds.
Cabbage helps detoxify the body. It contains vitamin C and sulphur, which both help to remove toxins.
Cabbage also has well-known cancer preventative compounds. Lupeol, sinigrin and sulforaphane stimulate enzyme activity and inhibit the growth of cancer tumors.
And finally, red cabbage is especially good as an anti-inflammatory and blood sugar regulator. The pigments (betalains) is said to lower blood sugar levels and increase insulin production.

For more fun facts about cabbage click here.

There are so many great health benefits to cabbage and yet, let’s see a raise of hands of people who cook with it on a regular basis…right?! There are a tonne of things you can make with cabbage whether it be an awesome coleslaw recipe, cooking it up with ground beef and rice (something I grew up on and loved as a kid) or even just braising it to accompany sausage, which is what I will share with you today.

I had two small small heads of red cabbage sitting in my fridge so I decided to make a horseradish of sorts. It’s super easy and super delicious. Just shred the cabbage and put it in an oven proof dish.

Mix together about half a cup of water and about 3 Tbsp of sugar to pour over the cabbage. Then pour over about half a cup of balsamic vinegar. Cover with tin foil and stick it in the oven at 350 for about an hour, stirring occasionally. It’s going to become super fragrant and when the top bits begin to brown it is done.