You learn something new every day…

This information was taken for the First magazine, 10/01/07 issue, page 16 and 17.

Did you know that:
1) The potent nutrients in cabbage can reduce the risk of heart disease by 40%? To slash heart disease risk by 40%, consider eating 1 cup of folate-rich cabbage daily. Researchers at Harvard University report that the nutrient converts the artery damaging compound homocysteine into the amino acid methionine. This strengthens blood vessel walls, resulting in improved circulation and a decreased risk of harmful blood clots.
2) Reduce the risk of breast cancer. Eating four 1 cup servings of cabbage each week can reduce breast cancer risk by 45 %, according to a study in the journal Cancer Research. The credit goes to the vegetable’s stores of indole-3-carbinol (I3C). This phytonutrient prevents the fluctuating estrogen levels that can lead to disease-causing cell mutations.
3) Super-speedy metabolism: Crisp cabbage is one of nature’s top sources of the slimming compound sulforaphane. This detoxifying agent naturally boosts the body’s production of myrosinase, an enzyme that flushes fat-trapping toxins from cells and turbocharges metabolism.
4) Produce a deeper sleep: Munching on 1 cup of cabbage before bed can ensure more restful sleep. The magic ingredient: tryptophan. Brain cells use this amino acid to manufacture serotonin. Increased levels of this neurotransmitter prompt sleep-inducing alpha waves in the brain to improve slumber quality.

Here are three recipes that are cabbage friendly:

Asian Beef Stir-Fry Makes 6 servings.

In greased skillet over medium high heat, cook 1 lb. skirt steak, thinly sliced, 3 min., stirring constantly. Remove beef from skillet. In same skillet, combine 1 small cabbage, cored and cubed; 1 red pepper, seeded and cubed, and ¼ lb. snow peas, trimmed. Return beef to skillet; add ¼ cup stir-fry sauce, like House of Tsang Saigon Sizzle.. Cook 2 min. or until hot.

Sweet and Savory Soup Makes 4 servings.

In saucepot over medium-high heat, cook 3 cans (14.5 oz. each) light and fat-free chicken broth; 1 pkg. (16 oz.) coleslaw mix; 1 onion peeled and chopped, and 1 Granny Smith apple, peeled, cored and chopped, 5 minutes., stirring occasionally. In bowl of food processor, puree 2 cups mixture 2 min. Return to saucepot; stir to combine. Cook 2 min. more. Stir in 1/3 cup chopped scallions. Serve.

Sesame Slaw: Makes 6 servings.

In bowl, combine 1 head green cabbage, cored and thinly sliced; 1 medium red bell pepper, cored and thinly sliced, and 1 cup snow peas, halved diagonally. In bowl, stir together 3 scallions, sliced, and 2/3 cup reduced-fat sesame-ginger salad dressing, like Newman’s Own, until blended. Drizzle dressing mixture over coleslaw mixture. Toss to coat evenly. Transfer to serving bowl, if desired. Sprinkle with sesame seeds, if desired.
Serve.

Tip: Chefs secret: Before tossing outer cabbage leaves, try this tip from Ming Tsai: Rinse the leaves and use them to line the bottom of a steamer basket before tossing in other vegetables. Then discard the leaves before noshing.. This strategy keeps steamed veggies from becoming waterlogged.

Note from Lucy: Hummmmm… maybe that is why the old Cabbage Soup diet worked so well. I love cabbage and now I have even more reasons to eat it. Hope you enjoyed this healthful food lesson, I sure did.

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