It has been found that red cabbage is an effective preventative medicine. The healing powers of this plant have been attested to in traditional medicine for a very long time, and they cover a wide range of ailments. Mucous membranes in the gut and stomach also produce healing mucilaginous substances to protect themselves. The raw cabbage juice cure for ulcers is confirmed to be effective by this study.
In addition to being high in sulphur compounds, cabbage provides a tonic and disinfectant action on respiratory infections, according to Dr. Valnet. It is recommended for those who are anaemic to eat cabbage due to its iron and chlorophyll, which resembles hemoglobin in the human blood. During a fortnight of feeding crude chlorophyll to anaemic rabbits, Leslie Kenton quotes studies showing that red blood cells recovered.
As a member of the crucifer family, red cabbage is also known to contain numerous anticancer compounds derived from centuries of use against stress, infection, and cardiac problems. There was a lower incidence of cancer in people who ate the most cabbage in population studies. Another interesting finding was that 50 percent of guinea pigs given diced raw cabbage before whole-body radiation survived, while those without such protection all died after 15 days. Therefore, everyone who works with VDU screens receives radiation treatments or undergoes diagnostic imaging should eat plenty of raw cabbage.
The majority of these therapeutic effects can also be observed in sauerkraut, as raw cabbage showed most of these effects. The traditional method of boiling water causes major losses of nutrients, as well as the disappearance or deactivation of many healing compounds. The digestion is also rough when cabbage is cooked. It is therefore best to cook cabbage in its own juices for as little time as possible.
How to Cook Red Cabbage:
Shred the red cabbage into thin slices.
Heat a tablespoon of olive oil in a large skillet over medium-high heat.
Add the shredded cabbage to the skillet and stir to coat it with the oil.
Add a pinch of salt and a tablespoon of vinegar (apple cider or red wine vinegar works well) and stir to combine.
Cover the skillet and cook the cabbage for 10-15 minutes, stirring occasionally, until it is tender.
Red Cabbage Salad Recipe: Ingredients:
1 small head of red cabbage, shredded
1 apple, diced
1/4 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste
In a large bowl, combine the shredded red cabbage, diced apple, dried cranberries, chopped walnuts, and crumbled feta cheese.
In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
Pour the dressing over the cabbage mixture and toss to combine.
Serve the salad immediately or refrigerate until ready to serve.
Best Recipes of Red Cabbage:
Red Cabbage and Apple Slaw: Shred red cabbage and apples, and mix with a simple dressing of olive oil, apple cider vinegar, honey, and Dijon mustard.
Braised Red Cabbage: Cook red cabbage with onion, apple, red wine, and a touch of sugar and vinegar for a sweet and savory side dish.
Red Cabbage and Beet Salad: Mix shredded red cabbage and beets with a dressing of olive oil, lemon juice, and honey, and top with crumbled goat cheese and chopped walnuts.
Spicy Red Cabbage Stir-Fry: Stir-fry red cabbage with garlic, ginger, red pepper flakes, soy sauce, and sesame oil for a flavorful and healthy dish.