Cabbage for protection against colon cancer

Cabbage to some is eww and stinky but to others cabbage is a treasure on a dinner platter because it is very high in fiber and very low in calories (a cup of chopped raw green cabbage contains 20 calorie) and also a rich source of vitamin C. Red cabbage contains almost twice as much vitamin C as the green cabbage, while the green variety contains twice as much folate as the red; the red and green cabbage provide potassium and fiber. Savoy cabbage is a good source of beta carotene

People who eat cruciferous vegetables like cabbage have low rate of colon cancer. Cabbage contains some protective effect from its bioflavonoids, indoles, monoterpenes, and other plant chemicals that inhibit tumor growth and protect cells against damage from free radicals, (unstable molecules released when the body uses oxygen). Women who eat good amounts of cabbage have lower incidence of breast cancer because some of the chemicals in cabbage helps speed up the body’s metabolism of estrogen. Indole-3-carbinol in cabbage helps protect against cancers of the uterus and ovaries. Cabbage is very beneficial for those who have ulcers and skin problems.

Most popular cabbage found at the grocery store

• Green cabbage can be eaten raw or cooked.
• Red cabbage can be steamed or eaten raw; it is very high in vitamin C
• Savoy cabbage has ruffled yellow green outer leaves and is higher in beta carotene than other varieties
• Bok Choy, or Chinese cabbage has higher amounts of calcium. It has a celery like stalk of white leave like flowers.

Caution:

It is best you steam or stir-fry cabbage to preserve its nutrients. Avoid using aluminum cookware that can cause a chemical reaction that discolors the vegetable and alters its flavor. 

Cabbage may cause bloating or flatulence. Also, If you’re asthmatic or have allergies; read the cabbage labels before purchase and avoid cabbage preserved using sulfites.

 When cooking cabbage remember to ventilate your kitchen because it has a strong stinky odor that is sulfurous unpleasant odor.

Make your own kimchi at home

Spicy kimchi is a common dish in the Asian culture but it has also become a versatile dish for most vegetarians. It can be enjoyed as an appetizer, salad, side dish, filling, stew/soup, and stir-fry ingredient, cabbage can be used to make spring rolls and Macedonian vegan stuffed cabbage dish and in many other ways. It is vegan/vegetarian, low-cal, low-carb, gluten-free, and a healthy side meal.

To make kimchi, you will need

I large green and red, or Chinese or Napa cabbage
Half whole cucumber sliced

5 to 8 green (spring) onions, chopped

4oz. coarse sea salt or non-iodized salt

4 tbsp. chili powder or hot red pepper

2 to 4 cloves garlic, crushed

2 tbsp raw cane sugar or pure honey

2 oz. fresh ginger, crushed or 1 tsp. powdered ginger

1/2 large onion, sliced

1/2 carrot, shredded or sliced

1/2 tsp olive oil

Discard the stems and any spoiled or stained leaves, wash the cabbage. Then slices it or use your hand to tear it into eatable square size. Put the washed sliced cabbage in a bowl and rinse it thoroughly with cold water and vinegar to wash away pesticides, debris and potential insect eggs. Press the leaves in your palms to squeeze as much water out of them as possible. Sprinkle 4 oz. coarse sea salt or non-iodized salt over them; toss to coat pieces evenly with salt. Then you can steam it to eat or

Marinate it for 12 hours in the fridge to use for kimchi. The salt will create a brine solution with the juice of cabbage.

Combine the sliced cucumber, onions, garlic, ginger and carrots into the bowl and mix well.

Remove the marinated cabbage from the fridge and discard the brine. The vegetable should be softer than it was before. Add the cabbage to the bowl of vegetables containing the onions, garlic, ginger and carrots.

Add sugar or honey, chili powder or hot red pepper to taste and add more chili powder if desired. Chili powder hotness guide for cabbage kimchi: 4 tbsp. - mild; 6 tbsp. - hot; 8 tbsp. - extra spicy.

With a covered container, keep the cabbage in the fridge or in a cool-dry room. Let it hibernate, or ferment, for two to three days before serving. Store the unused portion for up to six weeks in the refrigerator.

Kimchi has a sour bland taste like vinegerated vegetables but it’s very healthy dish for your colon. Eating steamed cabbage or kimchi can help you maintain your weight. 

Author:
Onyinye A is a freelance writer who specializes in nontoxic self improvement, green-friendly living, whole health remedies, holistic pet care, nontoxic lifestyle (preventing cancer, illness and toxicity) and everything related to detox, Natural health and organic living. 
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