Doreen Wennberg
Blog

What vegetables come to mind when you think of the Autumn harvest? Pumpkins, Acorn, and Butternut squash are typical fall seasonal vegetables. But how about cabbage? Cabbage is a Cruciferous vegetable. Cruciferous comes from the Latin word Cruciferae which means “cross bearing”. This is because the four petals of cruciferous vegetables resemble a cross.

Cabbage—a Healthy, Delicious Vegetable!

Cabbage is a great addition to any Fall meal plan—it’s not just a summer vegetable.

For many years, I was not fond of cabbage—at all! But, I have embraced and come to love cabbage not only for its great versatility in recipes but it’s a powerhouse in nutrition! Read on, to see its benefits and how easy cabbage is to prepare!

• Varieties and Benefits

What do you know about Cabbage? Did you know that there are more than 400 different varieties of cabbage? I had no idea! The most I ever heard of were what we normally see in a grocery store. Common cabbages most are familiar with are Green, Red or Purple, Nappa, and Savoy. It can be eaten raw; fermented, baked, roasted, and added to soups.

Cabbage can sometimes get a bad rap. Many people associate it with a bad smell, and while that may be true—it really depends on how you cook it. Roasting cabbage eliminates any bad odor—and it tastes so good!

Another point people will make is that it causes too much gas. Cabbage has a lot of fiber, and raw cabbage as in a cole slaw, can cause gas. However cooked cabbage, tends not to, as cooking it breaks down or softens the fiber.

It is always wise to start with smaller amounts of any high-fiber food as your body adjusts to a higher fiber intake. Be sure to drink plenty of water to aid digestion.                                                         

• Nutritional benefits.

Did you know cabbage is rich in vitamin C, fiber, and vitamin K? It also contains, folate, manganese, and vitamin B6, as well as calcium, potassium, and magnesium.

According to healthline.com a closer look at the nutritional profile of cabbage aside from being rich in vitamins, cabbage can help lower cholesterol, improve digestion, and ease inflammation. Studies have shown that those who eat higher amounts of cruciferous vegetables have considerably lower levels of inflammation than those who eat less.

So why aren’t we eating more cabbage? Too many people associate the memory of the dreaded kitchen smell when cooking it or being bloated and doubled over with gas. But that just isn’t the case—if you know how to cook it.

Hello Roasted Cabbage! This has quickly become a favorite, first for its taste, and also because it is super easy! This recipe uses only six ingredients and is baked in the oven. I opt to use a little less oil than the recipe calls for by lightly spraying both sides with an oil sprayer, and air-fry instead of baking. Baked or air-fried, they come out crispy and yet tender! Get the link here.

Layered cabbage casserole is another yummy recipe, and also super easy! It is a dairy-free lightened-up version of a recipe that’s normally very high in fat. Creamy, cheesy, and a delicious side dish. Get the link here.

Enjoy these two recipes that are not only healthy side dishes but delicious too!

Happy Autumn!

Sources:

• epicgardening.com: Cabbage Varieties: 21 Different Types of Cabbage Cultivars
• thespruceeats.com: Types of Cabbage and How to Use Them
• recipes.net: How To Eat Cabbage Without Getting Gas
• healthline.com: 9 Impressive Health Benefits of Cabbage
• jandonline.org: Cruciferous Vegetable Intake Is Inversely Correlated with Circulating Levels of Proinflammatory Markers in Women
• eatright.org: The Beginner's Guide to Cruciferous Vegetables