So today let's talk about the benefits of another favorite holiday food.
Who likes festive "red cabbage"???
Cabbage . . . especially red cabbage raises levels of beta-carotene, lutein and other heart-protective antioxidants. It also helps lower something called "oxidized" LDL, which is linked to hardening of the arteries.
Cabbage has a double detox effect due to it having diuretic properties that help rid the body of excess liquid, taking toxin along with it. Like other cruciferous veggies, cabbage is also sulfur-rich, which helps the liver break down toxins so they can be more easily expelled.
Red cabbage has a good mix of vitamins and minerals, especially folate, which helps the body to produce red blood cells. It also contains vitamin C, which helps protect the cells by acting as an antioxidant and potassium which we need for a healthy heart.
Red cabbage may also help with weight loss since it's low in calories, has a high water content, and is a good source of dietary fiber. And as a result . . . you feel full without consuming too many calories.
So now you ask . . . which is healthier red or green cabbage???
Well . . . red cabbage is higher in fiber than green and higher in vitamin C. It's also higher in calcium, iron and potassium than green. Which makes red cabbage a healthier cabbage that decreases blood cholesterol levels, reduces inflammation and lowers the risk of heart and liver damage.
And due to red cabbage's diuretic properties . . . it can help cleanse the liver and colon.
So what are some ways to prepare red cabbage???
Well first . . . strip off the outer leaves, wash, then slice into quarters. Cut out the hard center core and chop or shred. The best way to lock in the color is by adding a touch of organic apple cider vinegar when cooking it.
You can bring a half a pot of water to a boil. Add the red cabbage wedges, a touch of AVC and a pinch of salt and bring down to a simmer. Cook for about 15 minutes and stir cabbage every now and then. Then drain.
You can heat a skillet over medium high heat. Add some extra virgin olive oil and onions and sauté 2 minutes. Add cabbage and turn in pan, sautéing it until it wilts about 3 to 5 minutes. add AVC to the pan and turn the cabbage in it. You can then add sugar, mustard seed, salt, pepper or whatever spices you like. Let cabbage continue to cool 10 minutes or until ready to serve.
But whatever way you like your red cabbage . . . get your color on this holiday season.
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