HEALTH BENEFITS OF CABBAGE
Not only is this cruciferous vegetable easy on the wallet, but it’s chock-full of health benefits! The list is pretty extensive, but here’s a few notes that highlight why everyone raves about cabbage:
- Jam-packed with nutrients: These leaves have a mighty dose of Vitamin C (which is a great immune booster), along with fiber, potassium, magnesium, and a variety of other nutrients.
- Loaded with antioxidants: Aside from Vitamin C and manganese, cabbage really shines with phytonutrients, which are natural compounds that help prevent damage to your body’s cells.
- An anti-inflammatory superstar: With it’s strong strong anti-inflammatory agents such as sulforaphane and glutamine, cabbage can reduce irritation, pain, fever, and other bodily disorders.
- Great for digestion: Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, in a good way. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar.
- Helps with weight loss: Because cabbage is low in calories, the “cabbage soup diet” has been known to help shed a few pounds. But…you know I’m not a fan of detox diets and quick fixes. Your body still needs more nutrients from other foods. So just enjoy this soup for the vegetarian goodness that it offers.
HOW TO MAKE THE BEST CABBAGE SOUP
If 30-minute meals are your jam, you’ll be happy to know this is one of them! Just quickly chop some vegetables, let it all simmer, and you’re ready to serve.
- Sauté the veggies: In a large pot, sauté the diced onions, carrot, and celery for about 5 minutes. Then stir in the garlic and spices.
- Load up the cabbage: Let the cabbage sweat for 5 minutes, while stirring frequently. It should get nice and soft.
- Add the rest: Pour in the vegetable broth, and diced tomatoes, and let it simmer uncovered for about 10 minutes until the veggies soften.
- Add the final touches. Remove the pot from heat, stir in lemon juice, parsley, pepper, and serve!
HOW TO STORE AND REHEAT
- To store leftovers: Make sure to let your soup come to room temperature. Then store in an airtight container in the fridge for up to 4 to 5 days.
- Ways to freeze: Once the soup is moderately cooled, pour it into a freezer safe container or silicone freezing tray for pre-made servings. It will stay good for several months in the freezer.
- How to reheat: To reheat a single serving, pour it into a bowl and microwave it for a few minutes until warmed through. And for a bigger batch, just pour it back into the pot and warm it up on the stovetop.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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