9 health benefits of red cabbage recipes (2024)

FAQs

What is the healthiest way to eat red cabbage? ›

You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked. The flavor becomes a little milder when you cook it.

Fiber content: Red cabbage is a good source of dietary fiber, which aids digestion and promotes bowel regularity. Fiber also helps regulate blood sugar levels, lower cholesterol, and maintain a healthy weight. Vitamin K: Red cabbage is high in vitamin K, which plays a crucial role in blood clotting and bone health.

Both apples and red cabbage are deep colon cleansers in their own right but when you combine these two foods together, a special kind of alchemy is activated, and this duo act powerfully to expel worms, parasites, bacteria and viruses from the colon and entire intestinal tract.

To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage. Traditional methods of steaming or boiling cabbage can extract flavor and nutrients.

Blueberries contain many other beneficial compounds as well, Dr. Howell said. “Blueberries are a melting pot of these bioactive compounds that work together to bring about all these different health benefits,” she said. “They eclipse red cabbage.”

Cooked cabbage is higher in antioxidants called glucosinolates. Cooking helps break down the cell walls in cabbage to release more of these compounds. Glucosinolates have anti-cancer and anti-inflammatory properties. Fiber content is about the same cooked vs raw.

All cabbage is great but red has even more antioxidants and nutrients than green. Here I am detailing the benefits of red cabbage in particular, and why your liver loves it. This gorgeous veggie gets its colour from a flavonoid called anthocyanin. Flavonoids are anti-inflammatory and are super anti-oxidants.

Red cabbage is a nutrient-rich vegetable which has been linked to a number of health benefits including inflammation, a healthier heart, improved gut function and a lower risk of certain cancers.

Which should you choose? If you're looking for the healthier option of the two, choose cabbage. Lettuce varieties such as red leaf lettuce and romaine are also good options. Cabbage, including green and red cabbage, is typically higher in vitamins, minerals, and beneficial plant compounds than iceberg lettuce.

Red cabbage is full of sulphur, which the body uses to produce keratin – the protein responsible for strong, healthy hair, skin and nails. Red cabbage is low in calories and fat, but high in fibre and contains a small amount of protein, too.

Who should not eat raw cabbage? ›

Raw cabbage contains compounds that can lead to increased gas production during digestion. For those prone to flatulence or with sensitive digestive systems, consuming raw cabbage may exacerbate these issues. Cooking cabbage can help break down these compounds, reducing the likelihood of excessive gas.

Cabbage contains a sugar called raffinose, which is left undigested until the bacteria in the gut ferment it. This fermentation can cause gas and bloating. Cooked cabbage is more digestible, and eating it will probably result in less gas.

[4] , boiling and stir-frying were the two methods that caused significant losses of total phenolics in red cabbage. However, other authors have reported that steaming and boiling increased the antioxidant activity of red cabbage. ... ...

If you're looking for the healthier option of the two, choose cabbage. Lettuce varieties such as red leaf lettuce and romaine are also good options. Cabbage, including green and red cabbage, is typically higher in vitamins, minerals, and beneficial plant compounds than iceberg lettuce.

Red cabbage contains 10 times higher of Vitamin A than the green ones. A cup of red cabbage provides 33 percent of daily Vitamin A intake compared to only 3 percent of the same serving of the green variety.