Miraculous Cabbage

Photo credit: Pixabay

Photo credit: Pixabay

In whatever form we eat it, cabbage is one of the favorite and most healthy foods on the table.We eat it throughout the year, when season changes we just eat it in different form. In autumn we turn to sour varieties, but still it is not as healthy as fresh. As an extremely healthy food, cabbage is valuable in the autumn days when we need more vitamins. 100 g of raw cabbage holds as much as 42 milligrams of vitamin C.

It is rich in vitamin A and folic acid, magnesium, iron, phosphorus, calcium, potassium and sodium. It has been shown that cabbage is an important source of antioxidants and anti-inflammatory substances that affect the prevention of cancer and heart disease. It is healthy regardless of color, but it is best to equally use white and red cabbage.

Raw is the best

Cabbage is the healthiest when it is raw or briefly cooked, but only if it is the organic, untreated with pesticides. This vegetable is not only delicious but also low in calories. Fresh cabbage has only 24 kilocalories per 100 grams, and thanks to the abundance of fiber, the portion of cabbage will retain the feeling of fullness. Therefore, it is an excellent choice for low calorie meal.


It stimulates digestion, accelerates peristalsis, regulates blood sugar levels and blood pressure.

It is rich in vitamin K, important for the synthesis of coagulation factors as well as for the absorption of calcium and prevention of osteoporosis.

During the pregnancy it is responsible for proper bone development of the fetus. Cabbage contains anti carcinogenic compound sinigrin, which possesses the unique properties in fighting prostate cancer.

Thanks to the ingredient sulforaphane, which eliminates Helicobacter pylori, it is successful remedy for stomach ulcers. Thanks to glutamine, it helps reconciliation of mucosa and reduces irritation of the stomach. It is rich in sea minerals, vitamins and chlorophyll, so it is recommended to anemic people who should eat it raw or steamed. You can also drink it squeezed in the juice, and you should consume two cups of it daily.

Cabbage is known folk remedy. It is known that regular use of fresh cabbage helps insomnia, depression and anxiety. And the people have the rule: whatever is bothering you – put the cabbage leaf on it. And not without reason, it is an excellent anti-inflammatory agent. It strongly draws pus from the wound and disinfects it.

Remove from the cabbage leaf root and veins. Place the sheet in more layers to the affected area and gently secure with fabric. Change the wrap three times a day. It helps with burns, eczema and acne, sores, swelling, rheumatism and sciatica.

Best winter food

Sauerkraut is especially prized specialty, and autumnal tradition. One hundred grams of pickled cabbage contains as much as 20 milligrams of vitamin C and it is an excellent source of vitamin B12, which is especially recommended for vegetarians and vegans.

Brine, sour-salty liquid that is produced by fermenting cabbage, was once the main source of vitamin C in the winter months. Half a cup a day can be consumed after greasy meals because its mild acidity helps decompose fat that we entered during stronger meals.

Brine solves the problem of chronic constipation, and it is recommended to take two – three tablespoons before each meal in order to establish a good bowel movement. It is the oldest cure for hangover. It also helps with chronic cough, one tablespoon every half hour helps to cleanse the bronchi.