At each meal, 75% of my plate is made up of vegetables. I try to include a variety of coloured vegetables to obtain maximum nutrients. Red cabbage not only looks amazing, it contains the highest level of antioxidants in the cabbage family1.
Why I consume red cabbage
- It contains ten times as much vitamin A, in the form of beta-carotene, compared to green cabbage2. This benefits skin health by supporting the daily replacement of cells; it also boosts the immune function3.
- Cabbage supports liver function by stimulating the production of glutathione: a potent antioxidant which contributes to liver detoxification4.
- It contains up to eight times more vitamin C than other cabbage and is higher in antioxidant anthocyanins, helping to lower the risk of certain types of cancers, health disease and diabetes5.
- Just 150g (1 cup) of cooked red cabbage contains 79% of the daily recommended intake of vitamin K6, which is effective against the prevention of cancer7.
- It tastes delicious!
Ways to include red cabbage in your diet
- Lightly steam and serve with butter and herbs – very simple but very tasty.
- Make your own sauerkraut. Fermenting cabbage is a great way to encourage the growth of healthy gut flora8.
- Try my Tangy Red Cabbage and Ginger Soup.
- Always eat with fat to ensure maximum absorption of fat-soluable nutrients.
- Include as part of a carb refeed. Red cabbage is slightly higher in carbs compared to other leafy vegetables, roughly 4g net carbs per 100g, so it can make a great side dish to sweet potato or rice.