Fermented by L A B

Ingredient Spotlight: Health Benefits of Cabbage

Ingredient Spotlight, HealthAlana Holloway
Health benefits of cabbage

Cabbage, on the surface, is probably one of the most boring vegetables around. Unlike its celebrity cousins, kale and broccoli (all part of the brassica family), it often gets disregarded as smelly and bland. But I LOVE IT! Without cabbage, my beloved Kraut wouldn’t be what it is, so it only seems right to celebrate it every once in a while.

⁃           We’re now realising that, on the whole, our diets fall way short of the RDA of fibre. Not only is cabbage a great source of fibre, studies have found that raw cabbage juice has been found to help cure stomach ulcers.  All the more reason to drink that Kraut brine!

⁃           I’ve already mentioned it’s ‘superfood’ cousins kale and broccoli, which are well renowned for being high in antioxidants. Well if you fancy a change up, grab a cabbage which has its own array of the inflammation reducing, brain boosting powerhouses.

⁃           Cabbage is already a great source of vitamin K, but when eaten in its fermented form, it helps to support our gut flora in producing Vitamin K2.  A deficiency in K2 increases the risk of developing osteoporosis, heart disease and cancer.

A bit like marmalade, I like my Kraut somewhere in between thick and thin cut, providing the perfect bite! How do you like yours?