Cabbage is a crop which simply requires less pesticide spraying, therefore carries a low pesticide residue, putting it into the ‘clean fifteen’. Cabbage comes in a number of varieties including red, green and savoy, and regularly including each of them may provide a cross section of glucosinolates. Glucosinolates are found in broccoli, brussels sprouts, cabbage, cauliflower and may work to affect the body’s own antioxidant systems, acting “indirectly” to activate the body’s detoxification systems. This cascade of antioxidant activity may cycle over and over, continuing to circulate in your system as many as 3 to 4 days after the glucosinolate-containing food has been consumed.
Cabbage is a great vegetable to include in the diet and is suitable for those on a Nutritionhelp programme. As a cheap and easy salad I enjoy it shredded finely with a little chopped onion and a tablespoon of caraway seeds. A dressing of flaxseed oil and lemon juice with a dash of ‘Lo-Salt’ and some ground black pepper adds to the flavour.
The Worlds Healthiest Foods website has a lot more information and also includes some recipes, including the one below:
5-Minute Healthy Sautéed Red Cabbage