Is Cabbage a Superfood?

Cabbage can increase the immunity level of our body, help us to prevent anemia and swelling; it can cure hangovers, some joints diseases and even provide healthy beautiful nails, hair and skin.

Cabbage can increase the immunity level of our body, help us to prevent anemia and swelling; it can cure hangovers, some joints diseases and even provide healthy beautiful nails, hair and skin. Most people hate cabbage. Most people think it’s boring, hard to digest and generally a bad tasting vegetable when in fact the humble cabbage is full of wonders! Ancient Greeks used it as an antidote for mushroom poisoning, to heal bruises or as a laxative; ancient Romans used it to cure hangovers… as the years were passing by we discovered more and more about the health benefits of cabbage.

Cabbage is an excellent source of many vitamins and minerals including a high content of vitamin K and C, folate, iron and vitamin B6 to name just a few of the common ones. It’s a perfect weight loss food – low in calories, high in fiber and packed with necessary nutrients. Eating cabbage can help detox our body, lower blood pressure, regulate blood sugar; cabbage has anti-inflammatory, probiotic and antioxidant properties; it promotes brain health and can improve our defenses against neural degenerative conditions such as dementia or Alzheimer’s disease.

Ideally, cabbage should be eaten as close to a raw state as possible. Cabbage juice can truly work wonders (you will need about 2kg of cabbage for 1l of juice) and our body assimilates it within minutes. It’s advised to drink 200ml of cabbage juice about 30 minutes before a meal three times a day (if we feel bloated adding carrot or spinach juice can help to relieve this discomfort). The juice must be fresh so making a large amount in advance isn’t advised. Also, the cabbage itself must be “as healthy” as possible, so go organic.

Eating and drinking cabbage juice is one thing but there are also many benefits from using raw cabbage on its own in a different way. Cabbage leaves can help to relieve pain from our body, they work as an antiseptic removing toxins from the skin. They can treat joint pains, burns, frostbites, ulcers, blisters, cold sores, insect bites or hard healing wounds. To prepare a cabbage compress, take a few large, fresh cabbage leaves and gently crush them with a rolling pin until you can smell it (I know it might sound weird but once you do it, you will know exactly what I mean at that precise moment). Then apply it to the affected area. Heating up the leaves before application can intensified the effect – you can heat them up by placing the leaves on a warm radiator or if you’re lucky in some direct sun for a few minutes.

Another use for cabbage is a beauty mask – it has anti-aging properties and if used regularly can really benefit our skin. To prepare a cabbage beauty mask mix 2 tablespoons of fresh cabbage juice with 2 tablespoons of apple juice, 1 tablespoon of honey and 1 teaspoon of fresh yeast. Apply to your face and neck and leave on for 20-25 minutes.

I don’t know about you but I am totally sold on cabbage!

Are you a cabbage lover?

 

For some more cabbage related inspiration check out:

Cabbage Stew

Cabbage stewed with carrots, apples and onions with added raisins and bacon to lift the flavours and take them to a new dimension. This recipe is super easy and fairly quick to make; it doesn’t call for any unusual ingredients and it makes a truly delicious meal.

Cabbage stewed with carrots, apples and onions with added raisins and bacon to lift the flavours and take them to a new dimension. This recipe is super easy and fairly quick to make; it doesn’t call for any unusual ingredients and it makes a truly delicious meal.Ingredients:

  • 1 large cabbage ~600g
  • 1l chicken stock
  • 200g smoked bacon pieces
  • 4 carrots ~300g
  • 3 apples ~400g
  • 2 onions ~250g
  • 100g raisins
  • 1tbsp dill
  • 3 bay leaves
  • 1/4tsp allspice
  • 250ml double cream
  • Sea salt – to taste
  • Fresh ground pepper – to taste
  • Olive oil
  • Chilli flakes (optional)

Method:

Thinly slice the onions.

In a large heavy bottom frying pan heat up a little bit of olive oil and fry the onion. After 2-3 minutes add the bacon bits and fry until the onions are well caramelised and the bacon crisp.

Whilst your onions and bacon are cooking chop the cabbage, then peel and grate the carrots and apples. You can, as I do, leave the skin on the apples if you want as they really don’t have to be peeled.

Prepare a large cooking pot and add to it: cabbage, carrots and apples together with onions and bacon bits; then add stock. Season with salt (about 1/2tsp at this time), add allspice and bay leaves.

Stew on a medium heat for about 1 hour.

Taste the cabbage and add salt and fresh ground pepper to taste. Add dill and cream, stir well and bring back to boil.

Serve with potatoes or a nice slice of your favourite bread.

If the stew is too sweet to your liking add some chilli flakes, they would balance sweetness perfectly and give a little kick.

This recipe is inspired by a cabbage stew my Gran used to make. She would prepare it with chicken and tomatoes and put giant handfuls of fresh dill on top. We always make such good memories in the kitchen, don’t we?

Cabbage stewed with carrots, apples and onions with added raisins and bacon to lift the flavours and take them to a new dimension. This recipe is super easy and fairly quick to make; it doesn’t call for any unusual ingredients and it makes a truly delicious meal.With memories in mind Prestige have just launched their new vintage collection – inspired by the past, for families of today to help create new memories.

To celebrate the launch of the new range, they are offering the entire Prestige Vintage Collection worth £340 in a choice of either red or blue as a competition prize. All you have to do it to share your favourite kitchen memory via the Prestige Facebook app.

I am submitting my cabbage stew memory 🙂

Cabbage stewed with carrots, apples and onions with added raisins and bacon to lift the flavours and take them to a new dimension. This recipe is super easy and fairly quick to make; it doesn’t call for any unusual ingredients and it makes a truly delicious meal.

Which kitchen memory will you share?

What’s Cooking – Gołąbki (Cabbage Rolls)

Cabbage Rolls

Gołąbki (go-vam-bki) or to make it more understandable “cabbage rolls” are one of the traditional Polish dishes. They are easy to make, though quite time consuming, but they are well worth it.

So let’s start with your ingredients list:

Gołąbki: Tomato sauce:
–      800g of mince meat –      4 tsp of tomato paste
–      600g of rice –      4 tsp of flour
–      1 x large onion –      2 tsp of butter
–      Lots of large cabbages 🙂 –      1 cup of sour cream
–      Salt –      1 x onion
–      Pepper –      2 cups of bullion (stock)
–      Paprika –      Salt
–      Cooking oil –      Pepper
–      Sugar

 

Let’s start with the tomato sauce as this is the easy part.

Chop your onion. Brown it in the butter until transparent, add bullion and tomato paste. Cook on low heat. Whisk in the cream and flour to make it thicker. To finish add salt, sugar and pepper to taste.

 

Now that we have the sauce out of the way, let’s start on gołąbki itself.

Step 1 – Getting the cabbage ready

This is the tricky part. In Poland we have huge, football like cabbages, but in the UK all I can find are small young ones, with little leaves. So depending on how many gołąbki you want to make, you may need to get quite a few of them. We bought 8 ;-). As they are young and quite soft, it should be easy to remove the outer leaves, be very careful though not to damage them.

Seperating the leaves
Seperating the leaves

If there is a problem with separating the leaves an alternative method is as follows…

Take a huge cooking pot and boil some water in it. Remove the core from your cabbage. Take the entire cabbage and place it into the pot. This should help with leaf separation, they will just start detaching themselves one by one. As the leaf separates from the cabbage remove them and put aside for now. Work the cabbage until all bigger leaves are off. Do not throw any leaves, even the smallest one can be put to use later on.

Seperating the leaves in boiling water
Seperating the leaves in boiling water

Once you have separated all your cabbages, you should be left with a pile of nicely separated leaves. Now place them all back into your huge pot of boiling water and cook briefly (2-3 minutes). This part is important; it will soften the cabbage leaves and help later on with the rolling. Once cooked remove from the water and allow to drain. Now we have to remove the thick part of the main vain from every leaf. At this stage our cabbage is now ready for rolling.

Cutting off the thick stem
Cutting off the thick stem

Step 2 – Filling

Boil the rice until just tender, strain and put aside. Brown finely chopped onions and add your mince meat and fry till browned. Once all three ingredients are cooked mixed them together and add the spices – salt, pepper, paprika or anything else you might desire.

Getting your meat ready
Getting your meat ready
Mixing the filling
Mixing the filling
Filling for the cabbage rolls
Filling for the cabbage rolls

Step 3 – Creating your Gołąbki

Take one cabbage leaf and place a few spoons of filling into the middle. Roll sides of cabbage to make a tight parcel – please see pictures below; hopefully they will help with this task.

How to create your cabbage rolls
How to create your cabbage rolls

Step 4 – Filling The Cooking Pot

Our gołąbki will cook for a few hours, but we cannot just drop them into an empty pot. We have to make it ready.

Preparing the pot
Preparing the pot

Take a big cooking pot (a stock pot is ideal) and place some of damaged, too small or just spare leaves on the bottom. Make sure that the bottom of the pot is nicely covered with cabbage leaves; this will protect our gołąbki from burning later on. Place your ready rolled gołąbki on the cabbage bed. Pack them tight, one by one, and work your way up.

Filling the pot
Filling the pot

Once the whole pot is filled or you run out of filling cover the top of the gołąbki in your pot with yet another layer of spare cabbage leaves.

Covering the top layer before final cooking
Covering the top layer before final cooking

Add about 1 litre of salted water or stock, so they can cook in something. Cook for about 2 hours. When tender discard the leaves from the top and serve.

All done and ready to serve NOM NOM NOM!
All done and ready to serve NOM NOM NOM!

They taste best hot smothered in the sauce we made earlier!

They can be served on their own or with a tomato sauce or with potatoes. They also taste good the next day, just warm them up in a frying pan with a little stock or the sauce on a gentle heat till hot throughout.

So what do you think of them?