By Gladys Halima
Cabbage has a long history of offering protection from some cancers. While green cabbage is widely consumed, the consumption of red cabbage is known to be minimal.
What many people don’t know is that red cabbage has twice the vitamin C that green cabbage has is low in saturated fat and cholesterol, therefore, a good part of diet for those watching weight, at risk of high cholesterol and high blood pressure.
It is also a good source of thiamin, riboflavin, calcium, iron and magnesium, and a very good source of dietary fibre, folate, potassium and manganese.
As a folk medicine, red cabbage leaves are used to treat acute inflammation. This is done by placing raw cabbage in a fresh cabbage leaf, before wrapping it around the affected area to reduce discomfort.
It is effective in relieving painful engorged breastfeeding women. Cabbage contains significant amounts of glutamine, an amino acid, which has anti-inflammatory properties. Its juice has been used in the treatment of ulcers.
Ordinarily, red cabbage is best cooked for the shortest time possible and a little vinegar added to it to retain the red colour, otherwise it turns blue. It is a delicacy as a salad, thus can also be eaten raw. Stir fried red cabbage is more revitalising.
Loaded with nutrients, red cabbage works well in any number of dishes. Red cabbage is a wonder vegetable, as the vitamin C in it helps as an antioxidant and thus aids in delaying aging. It boosts immunity and cleanses the body due to the large quantities of sulphur found in it. It prevents osteoporosis as it is rich in calcium and protects against formation of dementia.