Let me preface by saying that when I was younger I was not a fan of cabbage.
This came from a distinct food memory from my childhood that included hamburger wrapped in cooked cabbage topped with tomato sauce. Ick. It still makes me cringe thinking about it.
I remember the smell of that soggy cooked cabbage and it soon became a vegetable on my to-avoid list. Until the last couple of years when cabbage made its return.
It’s good to try food prepared in different ways. You could end up enjoying something that you thought you hated.
This is a good thing in the case of cabbage, which presents many healing properties.
Benefits of Cabbage
Cabbage contains many components designed to decrease inflammation in your body. It helps breakdown toxins and chemicals.
Cabbage is an excellent source of vitamin C and manganese, both of which are great for your immune system.
It is also high in B6, which is necessary for detoxification in your liver. Vitamin B6 is a key component to healthy fertility. It can help lengthen your luteal phase and increase cervical fluid if you are trying to conceive.
Cabbage contains Indole-3-Carbinol (I3C) a component that helps your body break down estrogen. Definite bonus for endometriosis.
Cabbage also includes dithioltiones, which increase your body’s production of glutathione. Glutathione is your body’s most important antioxidant. It helps clean up free radicals that cause damage to your cells.
Cabbage is also naturally high in L-glutamine – an amino acid that is found in great quantities in your gut. L-glutamine helps maintain your gut lining and can help heal your gut.
In addition to all the benefits above, cabbage is a good natural source of fiber, potassium, folate, choline, calcium, magnesium, iron, and selenium.
Ways to Eat Cabbage
Since cabbage is part of the cruciferous vegetable family and contains goitrogens, it could have an impact on your thyroid. If you have an underactive thyroid then it may be best for you to eat cabbage cooked.
Another note about cabbage: if you’re not used to eating it, I’d start with a smaller serving. It can cause some gas 🙂
As I said, my opinion of cabbage changed due to how it is prepared. I’m not a fan of it steamed or boiled.
My favorite way to eat it is raw or roasted. Yes, that’s right roasted. Who knew?
Roasted Cabbage Recipe
I found a great roasted cabbage recipe here. I modified it slightly below based on the ingredients I had on hand.
- 1/2 medium green cabbage
- Salt and pepper
- Cooking oil (Try something with a higher smoke point. I used Safflower. You could also try ghee, grape seed or avocado oil)
- 3 TBS ghee
- 1 TBS stone ground mustard
- quarter of a white onion, chopped
- Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Chop the cabbage in half and then chop the remaining in four equal wedges and set on the baking sheet. Rub in a TBS of cooking oil and sprinkle with salt and pepper.
- Cook for 10 minutes then flip the cabbage and cook for 10 more minutes or until it’s nicely roasted.
- While the cabbage is cooking, melt the ghee in a saucepan and add in mustard and onions.
- When the cabbage is done, drizzle the sauce over it.
Seasoned Raw Cabbage
If you can tolerate cabbage raw, here’s an idea of how I mixed up a quick batch of seasoned cabbage.
- 1/2 medium chopped cabbage
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp oregano
- tsp gluten-free Tamari
Mix all ingredients into a bowl and enjoy 🙂
On the Positive Side?
Cabbage is not sprayed with as many pesticides as traditional lettuce, so it is a cleaner choice if you are not able to buy organic or if you are eating it out.
Cabbage also stores for up to a couple of weeks in the fridge. Once cabbage is cut, it loses its valuable vitamin C content, so you want to use it as quickly as possible.
As we’ve seen, cabbage is filled with nutrition and healing elements for gut health, which is the path to improving your immune system and getting endo under control. It helps breakdown estrogen and provides many healing vitamins and minerals.
Are you fan of cabbage? What’s your favorite way to eat it? If not, are you willing to try it prepared another way?
I’d love to hear from you in the comments below.