Red cabbage and green cabbage are both fantastic cruciferous vegetables. They have some similar properties while also having their own unique benefits.
The coloring agents that give this crucifer its red-purple hue are at the top of the heap when it comes to disease-fighting pigments. The sulfur in the cabbage carries the phytochemicals from these pigments into the liver with great ease, making red cabbage one of the most rejuvenating foods for the liver. Red cabbage can help with scar tissue in the liver. It also helps minimize pathogens in the intestinal tract.
Green cabbage is very nutritious, wonderful for supporting the joints and helping with osteoporosis especially.
As members of the brassica family, these vegetables provide an abundance of vitamins, minerals, antioxidants, and rich phytochemical sulfur compounds.
How To Use:
Eat red or green cabbage raw in salads or vegetable juices. Enjoy it steamed or stir-fried or in soups. You can also peel off whole cabbage leaves to use as like taco shells to hold your favorite chopped fruits, vegetables, herbs, salsa, and/or healthy sauces.
For more information on the healing properties of cabbage, check out the New York Times best-selling book, Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables, and the other books in the Medical Medium series.
This item posted: 05-Sep-2021
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