HEALTH / FITNESS
Information about fitness, health, nutrition and weight loss
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In this Section....
- March Recipes
- Exercise Videos
March Recipes - Click Here
Our recipes this month uses cabbage. Don't like cabbage? Give one of these recipes a try and you just might change your mind!
We'd love to feature one of your favorite recipes in any one of our monthly issues, just send them on to us at firstname.lastname@example.org. Hope to hear from all of you in the following months!
Exercise Videos - Click Here
In previous issues we have featured simple exercises you can do in the comfort of your own home and without buying fancy expensive equipment. You can view these videos on our Youtube channel.
Cabbage has a bad rep. Famed cookbook author Jane Grigson wrote that while cabbage was a useful source of year-round greenery as it is easy to grow, "...as a vegetable it has original sin, and needs improvement. It can smell foul in the pot, linger through the house with pertinacity, and ruin a meal with its wet flab." OUCH! However, Grigson also admits that cabbage is also good for us. Packed with Vitamin K, Vitamin C, and Fiber (in addition to a host of other vitamins and minerals) cabbage can play an essential part of a healthy meal.
As a part of the "brassica" variety of leafy greens, there is no definitive history of cabbabe, but it is widely believed to have originated Britain and continental Europe in form of its uncultivated predecessor "brassica oleracea". However, over the centuries cabbage has made its way into cuisines from around the world. From Poland to China to India to Africa cabbage, and its varieties like bok choy, Napa, and Savoy, is found in all major culinary traditions.
Cabbage is not just a tasty food. It also has medicinal properties. WebMD observes that there are many claims regarding cabbage. The website notes (WebMD) "Cabbage is used for stomach pain, excess stomach acid, stomach and intestinal ulcers, and a stomach condition called Roemheld syndrome. Cabbage is also used to treat asthma and morning sickness."
Today most people know cabbage as the supporting player for corned beef, as the sauerkraut topping for a New York dog, or the tangy, crunchy coleslaw sidekick. If you are fan of European ethnic foods, you may have a fondness for stuffed cabbage rolls topped with a seasoned tomato sauce.
As St. Patrick's Day approaches and cabbage goes on sale, let's take another look at this oft maligned vegetable and gain a greater appreciation of this cruciferous delight. What other facts can we learn?
* Cabbage is also a great source of Manganese, Vitamin B6, and Folate; along with being a solid source of Calcium, Riboflavin, Magnesium, Vitamin A, Thiamin, Tryptophan, Protein, and Potassium.
- Red Cabbage provides the most Vitamin C. Bok Choy and Chinese Cabbage are highest in calcium. Savoy Cabbage is among the highest in beta-carotene.
- Because it only needs three months growing time, one acre of cabbage will yield more edible vegetables than any other plant.
- Cabbage is an extremely versatile vegetable. It can be pickled, fermented (kimchee, sauerkraut), steamed, stewed, sauteed, braised, or eaten raw.
- Scrolls from 1000 BC uncovered in China mention white cabbage as a cure for baldness in men.
- French navigator Jacques Cartier is credited with bringing cabbage to the Americas in 1536.
- Emperor Claudius called upon his Senate to vote on whether any dish could surpass corned beef and cabbage. (The Senate voted a resounding nay!)
- When cabbage is overcooked hydrogen sulfide gas is produced. This results in the pungent odor and taste many people associate with cabbage.
- The English name cabbage comes from the French caboche, meaning head, referring to its round form.
- Although they look very different, cabbage, kale, broccoli, kohlrabi, cauliflower, and Brussels sprouts are all the same species of plant.
Before you automatically default to sauerkraut or cooked cabbage to accompany your crockpot corned beef, consider highlighting cabbage as the main star of a recipe. Make cabbage your leading performer and not just the trusty side dish helper.
Submitted by: Anita Williams