While it is fairly easy to find all the cabbage family vegetables year round, late fall and early winter are really the best time for the cabbage family. In fact, cabbage is one of the few vegetable varieties that can actually thrive in cold climates. The cabbage family is a rather large one. There are many varieties and many names for the cabbages. The most commonly eaten cabbage in the United States is either the green or the red cabbage. Both are rich in fiber, phytochemical compounds, folate and vitamin C, but red cabbage has more vitamin C comparatively.
Bok choy is part of the cabbage family. You can find it as "baby bok choy," or regular bok choy. The baby variety has a sweeter taste than the "grown" version and the stems are a little less chewy. Both varieties can be steamed, stir fried or sautéed and are a delicious side dish to any protein. Bok choy also is loaded with nutrients including beta carotene, vitamin C, vitamin B6, folate, calcium, and iron.
The phytochemicals mentioned above are abundant in cabbage and the cabbage family of vegetables, known as crucifers. These phytochemicals include indoles and isothiocyanates that may protect against certain cancers including breast and prostate.
The best way to eat cabbage is to wash it just prior to using it. You can remove the outer leaves if they appear overly bruised or dirty. The inside is usually clean but if desired you can rinse it well after slicing or cutting it. Cabbage can be shredded or cut into wedges. Whole leaves can be removed and stuffed with filling and rolled up. Cabbage can be eaten raw in salads or coleslaw, for example. It is also great in soups and stir fries. Be sure to include some form of cabbage in your weekly menu and you'll be glad you did, knowing that you are serving your body a great dose of healthy nutrition!
...back to fit foods article list
