<p>Cabbage is a universally popular vegetable because it’s high on nutrition, easy to cook and inexpensive, says Swapna Dutta </p>.<p>The name cabbage is derived from the French word ''caboche'' which means ''head'', possibly because of its round shape. A native of the Mediterranean region, it belongs to the family of cruciferous vegetables which also includes broccoli, cauliflower and kohlrabi. <br /><br />The biggest plus point of the cabbage is that it is easy to grow, is inexpensive and found in almost all parts of the world. There are many different varieties of the cabbage, the tightly-headed green and red cabbage being the most common.<br /><br />The cabbage has been a popular vegetable because of its taste, nutritional value as well as medicinal properties. It is widely used for making delicious curries, soups and refreshing salads. <br /><br />There are some who don’t like the smell of cabbages which is mainly caused by overcooking. Cooking time should be brief, just until it is tender, and preferably stainless steel pots and pans should be used to cook the cabbage. The top portion of a cabbage is more tender and shreds easier than the bottom. So many use the top half for making salads and coleslaw and use the bottom half for cooked recipes.<br /><br />During earlier times, many drank the juice of cabbage for stomach problems and intestinal ulcers. A paste of raw cabbage leaf was used to treat inflammation. Burnt cabbage leaves were used for making disinfectant ointments. <br /><br />Until the end of the 18th century, sailors always carried a vast quantity of cabbage while travelling. The records of Captain Cook’s first voyage, in which many of the crew were injured by a storm, mentions how the ship doctor made poultices of cabbage to apply to their wounds. Modern research shows that the cabbage can reduce the risk of certain forms of cancer and provide significant cardiovascular benefits too.<br /><br />Cabbage is a rich source of Vitamins A, C and E, fibre, iron, calcium and potassium. The particular ‘cabbagey’ odour comes from its sulphur content which helps the body to fight bacteria and protect the cells. Vitamin A and E bring about healthy skin, eyes and glossy hair. Vitamin C helps boost the immune system, remove toxics from the body and helps burn fat. It contains quantities of fibre and iron, which help to keep the digestive tract and colon healthy. Reason enough to make the cabbage a regular part of one’s diet! It is also vastly popular with those who diet regularly, because it is a low calorie food product. One cup of cabbage contains just 15 calories.<br /><br />If you’re watching your intake of calories, fat or cholesterol, cabbage is a great food choice. A half-cup of raw cabbage has 10 calories, 0 grams of fat and 0 milligrams of cholesterol. <br /><br />You can help cabbage retain its nutritional value by following a few simple guidelines. Buy whole heads of cabbage rather than shredded cabbage, as shredded cabbage may have lost its Vitamin C. Store the cabbage in a sealed plastic in the refrigerator. Do not wash, cut or shred the cabbage until right before you’re ready to use it. <br /><br />Here are two cabbage recipes particularly meant for slimmers:<br /><br />Coleslaw with buttermilk dressing<br /><br />Ingredients for the dressing: 3/4 cup buttermilk; 1/2 cup low-fat mayonnaise; 1 tablespoon of sugar; 2 teaspoons of liquid mustard; 2 teaspoons of pepper. <br /><br />Method: Mix all the ingredients and refrigerate in a glass container.<br /><br />Ingredients for the coleslaw: You will need 2 cups of thinly shredded cabbage (You could take one green cabbage and one red cabbage); ½ cup grated carrots; ½ cup shredded capsicum and ½ cup chopped spring onions. <br /><br />Method: Mix all the vegetables together in a large bowl. Add the dressing, toss and refrigerate until ready to serve. How much dressing you’ll add depends on how you like it — some like just a little dressing while some might like the coleslaw to be smothered in it.<br /> <br />Cabbage Diet Soup<br /><br />Ingredients: You will need 1 small, tight cabbage, shredded; 2 green capsicums; 2 onions shredded; 6-8 tomatoes, diced; 5-6 cloves garlic, crushed and a large bunch of celery; a large piece cinnamon.<br /><br />Method: Cut the capsicums in half and remove seeds. Cut the rest of the vegetables into medium-sized pieces. Place all the vegetables in a large pot with four cups of water, salt, pepper and cinnamon and simmer until the vegetables are tender. You could have the soup as it is or blend it until smooth once it is cool enough. If you’re not slimming, add a spoon of butter to each serving.</p>
<p>Cabbage is a universally popular vegetable because it’s high on nutrition, easy to cook and inexpensive, says Swapna Dutta </p>.<p>The name cabbage is derived from the French word ''caboche'' which means ''head'', possibly because of its round shape. A native of the Mediterranean region, it belongs to the family of cruciferous vegetables which also includes broccoli, cauliflower and kohlrabi. <br /><br />The biggest plus point of the cabbage is that it is easy to grow, is inexpensive and found in almost all parts of the world. There are many different varieties of the cabbage, the tightly-headed green and red cabbage being the most common.<br /><br />The cabbage has been a popular vegetable because of its taste, nutritional value as well as medicinal properties. It is widely used for making delicious curries, soups and refreshing salads. <br /><br />There are some who don’t like the smell of cabbages which is mainly caused by overcooking. Cooking time should be brief, just until it is tender, and preferably stainless steel pots and pans should be used to cook the cabbage. The top portion of a cabbage is more tender and shreds easier than the bottom. So many use the top half for making salads and coleslaw and use the bottom half for cooked recipes.<br /><br />During earlier times, many drank the juice of cabbage for stomach problems and intestinal ulcers. A paste of raw cabbage leaf was used to treat inflammation. Burnt cabbage leaves were used for making disinfectant ointments. <br /><br />Until the end of the 18th century, sailors always carried a vast quantity of cabbage while travelling. The records of Captain Cook’s first voyage, in which many of the crew were injured by a storm, mentions how the ship doctor made poultices of cabbage to apply to their wounds. Modern research shows that the cabbage can reduce the risk of certain forms of cancer and provide significant cardiovascular benefits too.<br /><br />Cabbage is a rich source of Vitamins A, C and E, fibre, iron, calcium and potassium. The particular ‘cabbagey’ odour comes from its sulphur content which helps the body to fight bacteria and protect the cells. Vitamin A and E bring about healthy skin, eyes and glossy hair. Vitamin C helps boost the immune system, remove toxics from the body and helps burn fat. It contains quantities of fibre and iron, which help to keep the digestive tract and colon healthy. Reason enough to make the cabbage a regular part of one’s diet! It is also vastly popular with those who diet regularly, because it is a low calorie food product. One cup of cabbage contains just 15 calories.<br /><br />If you’re watching your intake of calories, fat or cholesterol, cabbage is a great food choice. A half-cup of raw cabbage has 10 calories, 0 grams of fat and 0 milligrams of cholesterol. <br /><br />You can help cabbage retain its nutritional value by following a few simple guidelines. Buy whole heads of cabbage rather than shredded cabbage, as shredded cabbage may have lost its Vitamin C. Store the cabbage in a sealed plastic in the refrigerator. Do not wash, cut or shred the cabbage until right before you’re ready to use it. <br /><br />Here are two cabbage recipes particularly meant for slimmers:<br /><br />Coleslaw with buttermilk dressing<br /><br />Ingredients for the dressing: 3/4 cup buttermilk; 1/2 cup low-fat mayonnaise; 1 tablespoon of sugar; 2 teaspoons of liquid mustard; 2 teaspoons of pepper. <br /><br />Method: Mix all the ingredients and refrigerate in a glass container.<br /><br />Ingredients for the coleslaw: You will need 2 cups of thinly shredded cabbage (You could take one green cabbage and one red cabbage); ½ cup grated carrots; ½ cup shredded capsicum and ½ cup chopped spring onions. <br /><br />Method: Mix all the vegetables together in a large bowl. Add the dressing, toss and refrigerate until ready to serve. How much dressing you’ll add depends on how you like it — some like just a little dressing while some might like the coleslaw to be smothered in it.<br /> <br />Cabbage Diet Soup<br /><br />Ingredients: You will need 1 small, tight cabbage, shredded; 2 green capsicums; 2 onions shredded; 6-8 tomatoes, diced; 5-6 cloves garlic, crushed and a large bunch of celery; a large piece cinnamon.<br /><br />Method: Cut the capsicums in half and remove seeds. Cut the rest of the vegetables into medium-sized pieces. Place all the vegetables in a large pot with four cups of water, salt, pepper and cinnamon and simmer until the vegetables are tender. You could have the soup as it is or blend it until smooth once it is cool enough. If you’re not slimming, add a spoon of butter to each serving.</p>
