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Sunday, February 17, 2019

Cabbage Good and Bad with a Recipe as well


Cabbage is closely related to the broccoli and cauliflower and is high in nutritional value. It comes in a range of colors from green, red (purple) or white (pale green). Smooth leafted, firm headed green cabbages are the most common cabbage type and weigh between 1 to 9 lbs normally. However, cabbages can grow quite large with the heaviest cabbage weighing 138.25 lbs.



Cabbages have been used in domesticated cooking since around 1000 BC. Europeans were most likely the first to use this vegetable. The Middle Ages would see cabbage become a large part of the diets of Europeans. Even today cabbages are prepared a number of different ways:

  • pickled for dishes such as sauerkraut
  • steamed
  • stewed
  • sauteed 
  • braised
  • raw


Cabbage consumption is varied around the world. Russia is the highest annual consumption with an average 44 lbs per person digested. Second is Belgium with an average of 10 lbs per person. The Netherlands, Spain and Americans come in around the same amount with an average of 8 lbs per person. Some worldly dishes that contain cabbage include 


  • Chinese kimchi is often made from Chinese cabbage 
  • British have a dish known as bubble and squeak made with leftover potato and boiled cabbage and eaten with cold meat
  • Those in Poland serve cabbage cooked or pickled in dishes such as bigos. Bigos is a dish made with cabbage, kraut, meat and wild mushrooms as its main ingredients) 
  • A spicy salad in Ethiopia includes cabbage


Cabbage is a rich source of vitamin C and K, a moderate source of vitamin B6 and folate, and good source of fiber. Cabbage has also been used through history as a medicinal herb. Ancient Greeks recommended cabbage to be used as a laxative and the juice to be used for accidental mushroom poisoning. Cabbage has been used to help make eye salves and liniments for bruises. Ancient Roman's used cabbage in both culinary and medicinal manners. There it was used for the effects of alcohol and hangovers Ancient Egyptians would eat cooked cabbage at the start of the meal to reduce the effects of wine. However, it was not just digesting cabbage that inspired its use in healthful ways


Cabbage leaves were used during World War I to treat trench foot. The leaves have also been used for ulcer compressions and breast abscesses. European folk medicine speaks of using the leaves to relieve sore feet as well as a child's croup. Mashed cabbage have been used to remove boils and treat warts, pneumonia, appendicitis and ulcers While there seems to be many good uses of cabbage through out time with all good things must come something bad.



Cabbage has some side effects that many may try to avoid. These include
  • bloating may come about with an excessive consumption of cabbage Increases intestinal gas causing bloating and flatulence may happen when the small intestine cannot digest. 
  • History shows that cabbage has been linked to outbreaks of food borne illnesses. Listeria monocytogenes and Clostridium botulinum have both been linked to cabbage in one form or another Ecoli has also been lined to cabbage consumption in the United States. Contamination at many different stages of the cabbage growing, harvesting, and packaging processes. From water, human, animal and soil all have the potential to be transferred to the cabbage and then to the consumer. 
  • Those who have a deficient intake amount of Iodine may see goiters form 



1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage,chopped
2 cans (14.5 ounces each) diced tomatoes (32.5 carbs approx)
1 can (8 ounces) tomato sauce ( 32.5 carbs approx)
1/2 cup water
Salt & Pepper to taste

Cook ground beef, drain fat and rinse.
In a large skillet, heat olive oil over medium heat and cook onion until tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.
Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8

For those eating trim healthy style, if you divide this in to 7, you'll be at approx 9 carbs

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2 comments:

  1. This comment has been removed by the author.

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  2. Thanks for sharing such beautiful information with us. I hope you will share some more information about cabbage. Please keep sharing.
    Health Is A Life

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