Cabbage is a cruciferous vegetable, just like broccoli, kale, collards, turnips and MORE. Cruciferous veg are high in sulfur. Eating these natural compounds help your body produce anti-oxidant and detoxification proteins, which in turn help to eliminate biohazards from your cells. Seriously! Basically, what this does is increase your bodies cellular function and help clean out your system – like a gentle internal cleanser. For these reasons (and more which surpass my scientific understanding of digestion), many health advocates contend that you should be eating raw cruciferous vegetables daily. Because of their cellular support, cruciferous vegetables are thought to aid in the prevention of many cancers. Studies have been done to prove this, but why wait for a study? Eating more raw (or cooked) leafy greens will never prove to be a BAD idea.
Here is one of my most favorite breakfast recipes – Savory Cabbage Pancakes. I’ve been a little obsessed with these lately and make them several times a week. Of course, this recipe shows up in my newly released eBook – Fresh Pantry – CABBAGE. You can purchase it here for $2.99 and get it on your phone, tablet or computer for more awesome and healthful cabbage recipes. Cabbage is one of the more affordable and functional vegetables available, and so the book aims to take advantage of this virtue all winter long.
For the pancake, cabbage is briefly sautéed and added to beaten eggs for the ultimate breakfast meal. Topped with chopped cilantro, fresh green onions and a spoonful of fermented kimchi or sauerkraut, they are tremendously deliciously and seriously satisfying. (Additionally, fermented foods support proper gut health – that’s where the kimchi comes in. More on fermented foods soon!) You won’t be reaching for a snack for several hours, which is awesome for anyone eating clean (who can tolerate eggs, of course) or trying to cut out unnecessary calories.
excerpted from Fresh Pantry – Cabbage, Skipstone Books 2013
2 tablespoons olive oil
1 cup shredded green cabbage
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons water
For Garnish – chopped cilantro, chopped green onion, kimchi or sauerkraut, OR kefir
In a small sauté pan (about 5 inches in diameter), set the olive oil over medium heat. When the oil has warmed, add the green cabbage, salt, and pepper to the pan and cook, stirring occasionally, until the cabbage is wilted and soft, about 10 minutes. In a small bowl, whisk together the eggs and water until well combined. Pour the mixture over the cabbage and tilt the pan to distribute the eggs evenly. Reduce the heat to low and cook until the pancake edges are firm, about 6 to 8 minutes. Using a large spatula, flip the pancake over quickly and continue cooking the other side until the eggs are just cooked, another 4 to 5 minutes. Serve immediately.