BENEFITS OF CABBAGE

All the varieties of the colewort tribe, including cabbage, cauliflower, brussels-sprouts, broccoli, and curly greens, have been celebrated from very ancient times for their curative virtues in pulmonary complaints.

Athenian doctors prescribed cabbage for nursing mothers. On account of the sulphur contained in them cabbages are good for rheumatic patients. They may be eaten steamed, or, better still, boiled in soft water and the broth only taken. The ordinary boiled cabbage is an indigestible “windy” vegetable, and should never be eaten.

Cabbage is rich in many essential nutrients. Among these are the following:
 
Vitamin A- responsible for keeping hair, eyes, and skin healthy

Vitamin B- helps keep nerve endings intact and boosts metabolism

Vitamin C- an important antioxidant that helps the mitochondria of the cell burn fat

Vitamin E- a vitamin that plays a role in protecting the cell membranes

Numerous researches have proven beyond doubt that cabbage truly has health and therapeutic benefits. One example is the role it plays in inhibiting infection and ulcer formation. In the laboratory set-up, cabbage extract has proved effective in killing certain strains of viruses and bacteria. Cabbage is also known to boost the production of antibodies by the immune system. It also plays a role in cleansing and detoxifying the digestive system due to its high iron and sulfur content.
There are various varieties of cabbage available so you can easily be creative with recipes and preparation. The most commonly used variety is the Green cabbage which is often found in vegetable dishes. There is also the Bok Choy variety which is commonly used in Chinese dishes that has a light, sweet taste like that of celery. There is also the Savoy cabbage which has yellow, slightly crinkled leaves that works well in most recipes as well. Another variety is the Red cabbage which is usually mixed with salads or pickled. The Napa cabbage, on the other hand, is best when used in stir fried recipes as it has a mildly sweet taste.