In Season: Cabbage
This leafy biennial plant is grown annually and is closely related to other vegetables in the B. oleracea family, such as broccoli, cauliflower, and Brussels sprouts. Cabbage—whether it’s red, green, or Savoy—is an excellent source of vitamin K and sinigrin, which shows to have cancer preventive properties. Steamed cabbage, in particular, is better than microwaving if you want to maximize health benefits. Two minutes in a microwave destroys the same amount of myrosinaese enzymes as seven minutes of steaming, and the enzymes are what help prevent cancer.
Slice six cups of green or Savoy cabbage thinly and mince one tablespoon of garlic and let them sit for five minutes. Heat one tablespoon broth in a large stainless steel skillet. Sauté cabbage, 1/2 cup scallions, garlic, and one tablespoon minced fresh ginger over medium heat for three to four minutes, stirring frequently. Add 1 ½ tablespoons soy sauce, ½ tablespoon rice vinegar, and season with salt and pepper to taste. Recipe courtesy of whfoods.org
Juice two stalks of celery, one carrot, 1/8 head of green or red cabbage, cut into chunks, ¼ cucumber, sliced and unpeeled, four leaves of kale, ten sprigs of parsley, 1/4 cup of chopped broccoli stalks, one small red radish, and one piece of fresh ginger if desired. Stir in 1 1/2 teaspoons of freshly squeezed lemon juice if desired. Alternatively, peel the lemon and put it through the juice with vegetables. Serve immediately. Recipe courtesy of Raw Food Made Easy by Jennifer Cornbleet
>>Simple Steamed Cabbage
Cut 1/2 head of cabbage into four wedges, core removed. Wedges should be about two inches on the wide side. Place in a steamer, side by side, one cut side down. Steam for six minutes, flip carefully and steam for another six to eight minutes. Add salt and pepper. Recipe courtesy of food.com