The anti-inflammatory effects of cabbage come from it being rich in Vitamin C and also containing polyphenols. These compounds help by deactivating oxidized molecules in the body, which are known to cause damage and inflammation to cells. The fiber in cabbage helps sequester excess cholesterol in the bowel and lower LDL levels. Glucosinolates, the sulfur-containing compound in cabbage, inhibits cancer development and helps protect against carcinogens in the body by aiding in phase 2 detoxification. Cabbage is also a very good source of Vitamin K, which is necessary for blood clotting and bone health and B vitamins, which aid in energy production. Cabbage also contains high amounts of manganese, which promotes blood sugar balance and bone health as well as cardioprotective potassium.
1 small head of cabbage, sliced thin
1 medium onion, sliced thin
1 medium apple, diced fine or shredded
2 tablespoon grass-fed butter
1 tablespoon apple cider vinegar
½ cup bone broth or water
Sea salt/ pepper to taste
Melt the grass-fed butter in a large skillet over medium-high heat. Sauté the onion until soft and translucent, about 5 minutes. Add the cabbage, sea salt, pepper, vinegar and bone broth or water and sauté until the cabbage becomes soft. Add the apples to the skillet and continue to sauté until they become soft. Remove from heat and transfer to serving dish. Yields 4-6 servings.
Nutrition: Calories: 95 Carbohydrates: 11g Fat: 6g Protein: 1 g