Cancer
prevention tops all other areas of health research with regard to
cabbage and its outstanding benefits.
More
than 475 studies have examined the role of this cruciferous vegetable
in cancer prevention (and in some cases, cancer treatment). The
uniqueness of cabbage in cancer prevention is due to the three
different types of nutrient richness found in this widely enjoyed
food. The three types are antioxidant richness, anti inflammatory
richness, and richness in glucosinolates.
Choose
cabbage heads that are firm and dense with shiny, crisp, colorful
leaves free of cracks, bruises, and blemishes. Severe damage to the
outer leaves is suggestive of worm damage or decay that may reside in
the inner core as well.
There
should be only a few outer loose leaves attached to the stem. If not,
it may be an indication of undesirable texture and taste. Avoid
buying precut cabbage, either halved or shredded, since once cabbage
is cut, it begins to lose its valuable vitamin C content.
Keeping
cabbage cold will keep it fresh and help it retain its vitamin C
content. Put the whole head in a plastic bag in the crisper of your
refrigerator. Red and green cabbage will keep this way for about 2
weeks while Savoy cabbage will keep for about 1 week.
If you
need to store a partial head of cabbage, cover it tightly with
plastic wrap and refrigerate. Since the vitamin C content of cabbage
starts to quickly degrade once it has been cut, you should use the
remainder within a couple of days.
I didn't
know who Chef John Besh was, until one day I was watching Paula
Deen's cooking show, and her guess was, Chef John Besh. So I just
had to do some research on Chef John Besh. A few weeks ago, I was
watching John Besh's cooking show. One of the dishes he was cooking
was “cabbage and sausage”, so I gave it a try. This recipe pretty
good.
Use
bacon grease and omit the olive oil and butter. And use your favorite
smoked sausage.
Cabbage
And Smoked Sausage
Recipe
adapted from John Besh
Ingredients:
1
tablespoon extra virgin olive oil
2
tablespoons butter
1 head
green cabbage, sliced
1 large
onion, diced large
1 pound
smoked sausage, slice into 1 inch
1 stalk
celery, chopped
1
heaping tablespoon garlic, minced
salt and
pepper, to taste
1 bay
leaf
3
tablespoons water
Directions:
In large
pot, add olive oil and melt butter, over medium heat. Add onions,
celery, salt, pepper and bay leaf, stirring, cook for 3 minutes.
Add smoked sausage, cabbage and garlic, stirring, cook about 5 minutes.
Cover
cabbage with water, bring to boil, reduce heat to simmer, cover, cook
about 30 minutes, until cabbage is tender. Discard
bay leaf. Add salt and pepper and
serve. Enjoy!
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I enjoy having cabbage either raw or cooked. While my kids prefer having them in coleslaw style.
ReplyDeleteThanks for sharing such useful info. Hope you're going to have a great week ahead, dear.
Kristy
My hubby would love this one Christine. I can't eat cabbage for some reason. Bothers my tummy. Yet I can eat smoked sausage and do quite often.
ReplyDeletethanks for helping me to make delicious sausage.
ReplyDeleteI love John Besh--he's one of the quintessential New Orleans chefs. I didn't know all that about storing cabbage in such a way to keep its vitamin content. This looks delicious!
ReplyDeleteI never had too much cabbage growing up. My husband loves the stuff though. I will have to whip this up some evening to surprise him.
ReplyDeleteWere you watching John Besh's cooking show before or after you saw him on Paula Deen? His' recipe's pretty good!
ReplyDeleteI started watching Chef John after I saw him on Paula's cooking show.
DeleteWe love cabbage whether it is raw or cooked. Adding sausage makes it even better. I'm going to check out the Chef also.
ReplyDelete