Happy St. Patrick's Day

In honor of St. Patrick’s Day this edition is all about cabbage. The tradition of corned beef and cabbage for the holiday is our American spin on the Irish version. I have never really been a fan of the meal, but now that I know more about cabbage we are indulging today.

There are over 100 varieties of cabbage. It is part of the cruciferous family of vegetable, like broccoli and kale. It has the same health benefits as it’s sibling veggies in addition to much more. Science time!! It is a good source of Sinigrin, a sulfur compound containing glucosinolates that aid in preventing cancer. Another important property of cabbage, it has an antibiotic like effect on certain bacterial, viral and fungal infections of the intestines and other body parts. It helps to regulate the balance of inflammation in the body. It is a great source of antioxidants especially the red/purple version and a strong anti-inflammatory due to the sinigrin. It is the glucosinolates that give it the bitter taste and pungent aroma, in addition to helping regulate the good bacteria in our digestive tract.

Preparation is key to its nutritional value. When the cabbage is cut starts to lose its vitamin C, avoid buying precut. There is debate on what is better raw or cooked, but that is for another email. Cabbage is a good source of vitamin C, vitamin K, vitamin B6, fiber, manganese, potassium, and polyphenols.

According to WHFoods weekly newsletter, cabbage is the second most economical cooking vegetable in terms of edible cups, second only to potatoes. So, not only does it have numerous health benefits it is inexpensive, Win! Win!

There is much more to tell you about this vegetable, if you want to learn more contact me and we can discuss more benefits to cabbage!!

I wish you Joy and Health in life,

Karen

Recipe for today is simple as can be!

1 head of cabbage (any kind, I prefer red) thinly sliced

½ red onion thinly sliced

2 tbls. olive oil

Herbs de Provence seasoning (or any seasoning you prefer)

Salt

Pepper

Add the olive oil to a large frying pan, add the cabbage and onion. Season to taste. Sauté on medium heat until slightly wilted. Yum time!

Variations:

· Caramelize the onions prior to adding the cabbage

· Add a colored pepper like yellow if using red cabbage, or red pepper if using green. Colored plates appeal to the eyes

· Mix up the seasoning, add some red pepper to spice it up or some rosemary for an earthy flavor