The Health Benefits of Cabbage

The aroma of boiled dinner throughout the house on a cold day warms the heart. The strong odor of boiled cabbage may wrinkle a few noses, but the hearty taste makes up for the smell. A versatile vegetable, cabbage is used with soups and made into sauerkraut. Coleslaw is one of the most popular uses but it is shredded into other salads as well.

If you just can't stand the smell of cabbage, the best way to cook it is just plain fast. Stir-fries are a good way to avoid the odor. Simply shred the cabbage and add to your stir-fry. Adding this leafy vegetable to salads is another way to still receive the benefits of its nutrients, without cooking it at all. Boiling, as with boiled dinner, will keep the smell in the house for hours. That does not defer many of us from cooking it though.

A high source of Vitamin C, cabbage also contains an amino acid called glutamine. Glutamine has been used for centuries to help inflammation. It was used as a wrap for external sores to prevent infections also.

Cool cabbage leafs are recommended for nursing mothers who suffer from breast engorgement. It is suggested to use the green part of the cabbage leaves in between feedings. They can be used for prevention of engorgement as well. Many nursing mothers have gotten relief from the use of cabbage with this simple technique.

Here's a vegetable stir-fry that is good for you and accents the good taste of cabbage without the boiling. If you would like to add meat to your stir-fry, simply cook the meat in separate pan and add to vegetables when stir-fry is complete.

Vegetable Stir-Fry

Non-stick cooking spray

2 cups rice (long grain is the most nutritional but your preference)

1 cup shredded cabbage

1 cup broccoli

1 cup cauliflower

1 cup bamboo shoots

1/4 cup soy sauce

1 cup baby corn on cob

Pepper

Salt