The healing power of cabbage

Native to the countries of Central Europe, Cabbage and its culture has since spread throughout the world. Centuries ago the ancient Greeks, Celts and Romans used cabbage for its many medicinal properties. Its invaluable level of nutrients and vitamins make it a worthwhile addition to our modern diet.

Rich in vitamin A, C, E and B; cabbage also contains powerful antioxidants and minerals including potassium, calcium and folic acid. Because of this mix of healthy substances, cabbage is considered to be a vital health food capable of fighting off colds, increasing digestive health and warding off cancer (according to a study by the Vanderbilt Epidemiology Center of Tennessee, USA into foods that might help prevent breast cancer ).

Composed of 92% water, cabbage also offers a high dose of fibre and a low dose of calories and carbohydrates.To retain optimal nutritional value, cabbage is best eaten raw.

For a simple, fresh tasting salad, combine shredded cabbage accompanied with olive oil, vinegar and salt.
For a natural tonic to fight throat and lung infections: combine fresh cabbage juice with a squeeze of honey. Boil and let the mixture cool, taking in around 5 – 6 tablespoons a day.
As a Polish and German staple, sauerkraut, (fermented cabbage) provides a zesty addition to a home-cooked dish.

Tasty, versatile and nutrient rich, cabbage makes an excellent inclusion into your next salad.