Cabbages, A Way to Good Health

It's scientific name - Brassica oleracea. The health benefits of it are now well known and still, this vegetable does not seem to be present in our diet. Studies suggest that it should be brought to our table 2 to 3 times a week.

They are produced all year round and you can get them cheap at the local stores or supermarkets. Cabbage is one of the vegetable that keeps well. Placed in the refrigerator or in a cold place, a whole cabbage can be store for at least two weeks. If the cabbage has already been cut, the rest cannot be stored for more than two or three days.

Amongst the many ways cabbages are good for - reduces the risk of developing colon cancer due to its high content of fibers and chemicals, contains chemicals that inhibit tumor growth and protect cells against free radicals, reduces the risk of breast, uterus and ovaries cancer, have an excellent source of vitamin C and a good source of folic acid. Apart from cancer related diseases, cabbages also reduces risk of heart disease and stroke, alleviate rheumatisms and skin problems. It is also low in calories thus good for people who wants to lose weight.

Above all, cabbage is G.O.O.D. for you!

Besides, cabbage is an easy bunch of vegetables to prepare. They work well with anything and everything. Have them raw, blached, boil, stir-fried, steamed, baked etc. I like them sliced thinly and have them raw with a squeeze or two of lemon juice and thinly sliced shallots and garlic. Refreshing!

I'll be having more of you baby come the Ramadhan season.

Tonight's meal was done with intense flavours. The Basmati rice itself is fragrant ala chicken rice. Each spoonful is bursting with the richness of the chicken stock I made a day earlier. It was a much satisfying and wholesome dinner indeed! After knowing the qualities of cabbages, I wasn't afraid to wallop the whole pot of cabbage chicken soup with bits of soybean curds thrown in. Afterall, I know the goodness this vege can do for moi. winks*