I went out for chicken wings the other day and they were resting on a bed of shredded cabbage. Someone asked, digging at the cabbage with a chopstick, “do you eat this, or is it just garnish? It’s mostly water, isn’t it?”
Cabbage has a multitude of health benefits. The way we ate it, raw shreds, is very nutritious. Myrosinase enzymes are activated naturally after cutting, slicing, shredding and chopping. Five to 10 minutes after chopping raw cabbage, cabbage cells are broken apart and myrosinase enzymes become active.
Cabbage has a long history of both food and medicinal functions. Cabbage is an important anti cancer food for three reasons; it’s rich in antioxidants, anti-inflammatory agents and high in glucosinolates.
One cup of cooked red cabbage contains 44 cal, 79% of your daily recommended value for vitamin K, 69% of your daily recommended value for vitamin C and 20% of vitamin B6. It’s also high in manganese, fiber, potassium and folate. So remember the cabbage soup diet? There is a lot of merit to that. Cabbage is a great food for weight loss.
Red cabbage is 6-8 times higher than green cabbage in terms of antioxidant capacity so don’t be afraid to choose a color for cabbage!
So no, cabbage is not just the garnish. It’s not just water. Don’t overlook the powerful nutritional value packed into cabbage. Eat it!