Oh, cabbage you are so very delicious!! I can eat you all the time and I do. Breakfast, lunch, and dinner … for a snack? Yes, of course!
This – cholesterol and cancer lowering, a great source of vitamins K, C and B5 – green globe may seem unexciting when you look at it first, but just you wait. You can eat it raw, salads, veggie/spring rolls … cabbage juice – sure all that is great, but cooked cabbage, now that’s a treat!
Bigos a Polish cabbage dish, known in English as Hunter’s stew…is divine. Sauerkraut, homemade – as a side during dinner… oh yeah. French cabbage soup, cabbage rolls… okay now I’m hungry. Those are all great cabbage recipes but that’s not what we are looking into today. Today we are looking into a simple cabbage stew, it can be vegan but a bit of meat (especially meat with fat) makes it taste so much better. I highly recommend you try this deliciously easy to make bigos recipe today.
- a significant source of antioxidants (polyphenols) which help reduce oxidative damage in the body (cancer prevention) and aid in reducing inflammation!
- glucosinolates, antioxidant polyphenols, and glutamine are all nutrients contained in cabbage that aid in healing the digestive tract and potentially stomach ulcers. Cabbage is also shown to have benefits reducing bacterial overgrowth in the small intestine and stomach – so.
- aid in reducing cholesterol within the body – being a good source of fiber, cabbage emulsifies bile salts (which is made of cholesterol) and instead of being reabsorbed back into the body, the bile salts get kicked out with the fiber it is attached to and the rest of the bodies waste. More cholesterol is drawn on the make new bile, thus lowering cholesterol levels in the body over time.
- Take the first leaves of the cabbage off (and compost). Slice the rest of the cabbage into 5 mm medium pieces. Place the cut cabbage into a large bowl and cover with boiling water.
- In a large pot heat up olive oil, to which you will add diced onions. Turn heat to medium and let them get soft. Add sliced bacon to the onions and oil and let them brown (not too crispy). – To make it vegan just skip the bacon.
- Drain cabbage out of the hot water and add to the pot. Cover the cabbage about 3/4 of the way up. Add salt and pepper to taste. Cook for about an hour, stirring occasionally and with the lid off.
- About 40 minutes in add the diced skinless tomato. When it’s just about done add the chopped up dill (handful).
- Serve hot, by itself or with some meat, fish or fried eggs. Sit yourself down and enjoy!
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.