Cabbage is a cruciferous vegetable that is delicious, is easy to prepare and very versatile and has some incredible health benefits – and is just beautiful to look at! So here is a simple and yet nutritious cabbage recipe and some reasons why you may want to eat some today. Enjoy!
Tasty caraway cabbage
1 cabbage finely sliced
Butter (about half a stick)
Caraway seeds (2 to 4 tablespoons)
Sea salt and pepper to taste
Steam the chopped cabbage in a large soup pot with colander – steam for about 5-7 minutes until the cabbage is soft but not too soggy. Tip into a large serving casserole dish and add butter and spices. Mix to cover the cabbage and serve warm. Enjoy!
I always make extra when I cook, so left-over can be used for lunch the next day. Lightly steam (not microwave!) left-overs for a minute or two or serve cold with a nice salad dressing.
Cabbage is on the Environmental Working Group’s Clean 15 list https://www.everywomanover29.com/blog/ewg-2011-dirty-dozen-apples-celery-strawberries/ meaning it is low in pesticides so buying cabbage organic is not imperative if you can’t find organic.
And here are some of the reasons to inspire you to make cabbage (other than the delicious taste of course!)
- Cabbage is well-known for their powerful role in cancer prevention. In a study from Poland, 4 cabbage servings per week showed reduced breast cancer risk
- Cabbage is a great source of antioxidants such as vitamin C and beta-carotene
- Cabbage is anti-inflammatory
- Cabbage is important for digestive health (cabbage juice actually heals ulcers)
- Cabbage is great source of fiber
- Cabbage, as sauerkraut, is a great source of probiotics
And caraway seeds have a delicious anise-like flavor (you may recognize the taste from rye bread) and they too contain antioxidants, are a source of fiber, support the digestive system and are actually calming.
I personally love cabbage and love it with caraway seeds! It’s one of my favorite veggies – cabbage and Brussel sprouts which are in the same family. Of course cabbage is mentioned in my book The Antianxiety Food Solution www.antianxietyfoodsolution.com, as part of a real whole foods diet. And sauerkraut, which is made from cabbage, is just one of the many great mood foods I talk about on my Fox40 interview https://www.everywomanover29.com/blog/foods-for-your-moods-fox-40-anxiety/ Time for some cabbage and caraway seeds!? Enjoy!
Hi Trudy,
I love your recipes. Do you have any suggestions for people who don’t process cabbage well?
Write on!~
Lisa
Thanks Lisa – I’d suggest trying fermented cabbage/sauerkraut and see how you do – it’s often better tolerated.
Trudy
I had to laugh when I saw the article was about cabbage. As a confirmed hater of anything green, I can’t even stand the smell of cabbage cooking. Whew! But I have to admit that it’s good for you, and the rest of your recipe sounds really good. 😉
Sue
Its not to late to acquire the taste! and so often, how you cook veggies makes a world of difference! I LOVE broccoli but battle to eat it if it’s served mushy and overcooked!
Trudy
Trudy,
Being pregnant I am constantly looking for creative recipes to maintain a healthy meal plan. Thanks!
Kiyla Fenell
Wonderful Kiyla!
Trudy,
Another wonderful recipe for me to try out.
Many Thanks, Mitch
Trudy, I’m not a big fan of cabbage but you have enticed me to give it a try with this simple recipe and lots of positive health benefits. I’ll let you know how it goes. Thx.
Debbie – I’m sure you’ll enjoy this!
Trudy –
I used to never eat cabbage and hated it … then I realized that it was just the way it was cooked that I didn’t like.
Now I eat cabbage often and LOVE it. I’ll definitely try this recipe – thanks!
Jennifer Bourn, Bourn Creative
Yes, overcooking veggies can really affect the taste (and nutrient levels). Enjoy the recipe!
Trudy