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The sexiest superfood on the planet is cabbage… just kidding!  Alright, well I will admit that cabbage is not the hottest food in the vegetable section of the grocery store.  I have heard people say certain types of cabbage look funny, smell funny and taste funny.  What is hot about this veggie family is its nutritional value, which is one reason why I happen to love it. Additionally, if you cook it right, it will make for a very delicious part of your meal.  My mom would cook the best cabbage growing up. She would sometimes boil green cabbage or whip up a cool red cabbage meal.  Red and green cabbages are most what people think about when mentioning the word cabbage but there are actually many different types of cabbage.  Some of the seven types of cabbage that I choose to share with you will be a shocker!

After reading this article, you will love cabbage just as much as I do, and maybe even more because you will learn about the nutritional facts about each of the seven cabbages and various ways cook and consume each of them.  Plus, you are bound to find at least one of the lucky seven cabbages quite tasty!  There truly is so much to learn about cabbage that I could write a mini e-book but I am going to give you just enough details to make you really want it.

1. Green Cabbage

The most common of the “lucky seven” is green cabbage.  Although the expected color of this cabbage is green it can also be pale, also known as “white cabbage” and also can be very dark.  It is not only lucky because it is the perfect color for St. Patty’s Day, but also because it is the most common kind of cabbage in the United States. It is also amazing because you can make it various different kinds of ways.  Before we get into all the fun ways to consume green cabbage, let’s discuss why we should consume it.

Benefits of Green Cabbage

  • Fights Viruses – There is about 0.4 milligrams per a cup of iron in green cabbage. Iron helps fight known viruses in the body.  Furthermore, the average individual needs at least 10mcg of this vitamin to be effective.
  • Prevents Macular Degeneration – AMD refers to vision loss in usually the elderly. A person would have to eat a lot of this to help prevent this disease because green cabbage has about three percent of Vitamin A as opposed to the 33 percent that is in red cabbage which you will learn next. Vitamin A is also an antioxidant and is not only great for your vision but also great for your skin and a healthy immune system.  Although, only a small amount of this vitamin is in this cabbage, I still felt it necessary to discuss, just in case you prefer to eat green cabbage.
  • Promotes Women’s Hip Health and Prevents Osteoporosis – Unlike Vitamin A, green cabbage has more Vitamin K than red cabbage, which equals to 57 milligrams in one cup. Women need 122mcg daily to lower the risk of our hips from fracturing with age. Moreover, vitamin K increases the amount of a specific protein that is required to maintain bone calcium, which is what makes our bones strong; as a result, preventing osteoporosis.  For those that already have osteoporosis, vitamin K will also stop it from getting worse if you consume large amounts of it.
  • Heals Wounds and Wrinkles – Green cabbage contains a fair amount of vitamin C which produces collagen beneficial for our skin. It has exactly 37 milligrams in a cup. For healthy skin, women need 75 milligrams in one cup and men need 90 milligrams in one cup.  If a woman is pregnant, she will need at least 85 milligrams in a cup, but she should still consult with her GYN as no pregnancy is exactly the same.

Green Cabbage Recipes

Peptic Ulcer Remedy (Elixir)

  • 1 small head of organic green cabbage
  • 6 ribs of organic celery
  • 2 organic green apples
  • ½ organic lemon
  • 1-inch of fresh organic ginger root
  • Blend ingredients in a blender
  • Add ice to chill (if you like cold elixirs like me)

Flat Belly Juice

  • 1 cup of organic pineapple chunks
  • 1 organic cucumber
  • 1 cup of organic green cabbage
  • 2 organic carrots
  • 2 organic stalks of celery
  • 1 dash of organic turmeric spice
  • 1 cup of organic spinach
  • Blend ingredients in a blender
  • Add ice to chill (if you like juice cold like me)

Garlic Rubbed Roasted Cabbage Steaks

  • 2 large organic garlic cloves smashed
  • ½ lb head of organic green cabbage cut into 1-inch slices
  • 1 ½ tbsp of olive oil
  • 1 spray of organic non-stick cooking spray (find one)
  • Kosher salt
  • Freshly ground black pepper
  • Preheat oven to 400F
  • Spray a baking sheet with healthy non-stick cooking spray
  • Pull outer lead off cabbage
  • Rub both sides of cut slices of cabbage with smash garlic
  • Use a pastry brush to evenly spread the olive oil over both sides of cabbage slices
  • Sprinkle each side with kosher salt and freshly cracked black pepper
  • Roast cabbage on the middle rack in oven for 30 minutes
  • Carefully flip the cabbage steaks and roast for an additional 30 minutes until the edges are brown and crispy
  • Serve hot

Picture shown with a hint of fennel.

2. Red Or Purple Cabbage

Red cabbage looks and sounds much more attractive and should be more attractive because overall it is healthier than green cabbage. It is also just as easily found in the grocery store, but some red cabbages will look purple due to a more neutral acidic level in the soil that the cabbage came from.  I actually buy pickled red cabbage from The Fresh Market or Sprouts whenever I can because I always end up adding it to my salad.  I will share how to make it because in most stores it is sold with a content of sodium that could be dangerous for someone with high blood pressure.  Although green cabbage and red cabbage tastes pretty much the same, this firm purple-red leafy vegetable is my pick over green and I will tell you why…

Benefits of Red Cabbage

Although red cabbage provides more benefits to our body than green cabbage, there are some benefits that are shared, such as boosting the immune system, preventing osteoporosis, promoting healthy skin and preventing macular degeneration as mentioned previously.  Also both are loaded with vitamin C and iron, but the one biggest difference where red cabbage lacks is vitamin K, but red cabbage makes up for it in many other ways, such as containing three times as much vitamin A.  But here are some more reasons red cabbage wins:

  • Aids in a Healthy Gut – Remember when I mentioned that I love to eat this pickled, I also love to each this as kimchi. I have some kimchi made with fermented green cabbage but now stores have made kimchi with red cabbage more readily available because of its health benefits.  Why eat it fermented?  Well, eating any foods that are fermented is the best way to get a great dose of good bacteria aka probiotics. We need probiotics because our digestive systems need it to function properly.  If you have never eaten kimchi, you can get it from the any natural health stores, world food stores, or Asian grocery stores.  You can also make kimichi  if you like to cook or make certain foods on your own.  I will share instructions on how in the recipe section of red cabbage.   Other benefits from this type of food are that it has anticancer properties, anti-obesity benefits, constipation relief, brain health effects and skin health promotion.
  • Fights Chronic Disease – There are many of us that could be at risk of common chronic diseases such as ALS (Lou Gehrig’s Disease), Alzheimer’s Disease, Huntington’s disease, cystic fibrosis and diabetes, but the consumption of red cabbage has been known to prevent and possibly even reverse the affects of these diseases.
  • Treats Inflammation and Arthritis – Studies have shown that the phytonutrients in red cabbage is such a powerful nutrient that it can fight inflammation thus treating arthritis.

Red Cabbage Recipes

Red Cabbage Kimchi

  • 2 pounds of organic red cabbage, 2-inch chopped pieces
  • ¼ cup of pickling salt
  • ½ pound of organic daikon radish, julienned
  • ½ pound of organic carrot, julienned
  • 6 organic green onions or organic scallions, sliced into 1-inch segments
  • 4 cloves of organic garlic, minced
  • 1-inch piece of fresh organic ginger, peeled and minced
  • 1 small Asian pear or organic apple, peeled, cored and chopped
  • 1 small organic yellow onion, chopped
  • 1 cup purified or alkaline water
  • ½ cup gochugaru (Korean red pepper powder)
  • 2 tablespoons of fish sauce
  • Chop red cabbage into thin, bite sized pieces.
  • Put red cabbage and pickling salt in a very large bowl.
  • Massage and/or toss cabbage and salt until the leaves start to release liquid.
  • Add water (cold) until the cabbage is pretty much submerged in it.
  • Cover and let it sit at room temperature between 12 and 24 hours.
  • Drain the cabbage in a colander and then rinse it with cold water.
  • Place the remaining ingredients into a large bowl and stir it together.
  • Add the cabbage into the bowl and toss it with your hands until evenly combined.
  • Pack the mixture tightly into a clean 2-liter glass jar with a tight fitting lid to seal the jar securely.
  • Let the jar sit in a cool, dark place for 24 hours. Then, open the jar to let the gases escape.
  • Reseal and refrigerate for at least 48 hours before eating it.

Quick Pickled Red Cabbage

  • ½ head of organic red cabbage
  • ½ organic red onion
  • ½ teaspoon of sea salt
  • ¼ teaspoon of pepper
  • 1 teaspoon of sugar
  • ½ cup of Bragg’s apple cider vinegar
  • Slice organic red cabbage and onion into thin slices.
  • Add sea salt, pepper, sugar and apple cider vinegar.
  • Mix ingredients well by stirring or massaging them with your hands.
  • Cover with plastic wrap and let it sit in the fridge for 15 to 45 minutes.
  • Store in an airtight container for 2 to 4 weeks.

Purple Detox Smoothie

  • 1 cup of unsweetened coconut or almond milk
  • ½ cup of organic red cabbage
  • 1 organic ripe banana
  • ½ cup of blueberries
  • 1 teaspoon of Manuka honey
  • 2 small organic kale leaves, chopped
  • A handful of ice
  • Pour the non-dairy milk (of your choice) into a high quality or smoothie blender with all of the ingredients.
  • Blend the mixture until smooth.

3. Savoy Cabbage

Savoy cabbage is the sexy cabbage because the origin of the word savoy came from it being a historical region in France.  Plus, the head of this cabbage looks wild and rugged with it being sweet to the taste. The last two types of cabbage had tougher leaves, but the savoy cabbage is much tenderer.  Savoy cabbage is said to be the only one of the group that taste great eaten raw—eve at the core.  It is so good even children are known to love it.

Benefits of Savoy Cabbage

Earlier I stated that red cabbage is healthier than green cabbage; however, savoy cabbage is said to be one of the healthiest of all cabbages and even in the world of food.   Like red cabbage, savoy cabbage has a high amount of vitamin C and is comparable to green cabbage because of its high amount of vitamin K.  This makes savoy cabbage the best of both worlds and then some, because it consists of vitamins that both green and red cabbage do not, such as, vitamin B9 and B6. All three cabbages are very powerful antioxidants.  Also, like red cabbage savoy cabbage has properties that reduce inflammation and swelling which will relieve joint pain that is caused by arthritis. However, b9 also referred to as folate is not a vitamin in the previous two cabbages discussed.  But what is b9 good for?

  • Pregnant women
  • Depression
  • Fertility for both genders
  • Risk of a Stroke
  • Birth Defects
  • Anemia
  • Heart health
  • Brain Health

3. Napa Cabbage

This cabbage is known as the “Chinese Cabbage” because it is a vegetable in mainland China.  Napa cabbage is a leafy-cabbage that is also sweet like savoy cabbage but is crunchy with more of a celery-flavored sweetness.  This cabbage is the cabbage that is in most East-Asian cuisines, but Mediterranean and American cuisines have now adopted this cabbage as well.  Napa cabbage is unique because of its oblong shaped head with tightly arranged crinkly, thick, light-green leaves and noticeable white veins.  There are also two different types of napa cabbage which are called Chilili and Che Foo.  The Chilili has more of a cylindrical head and the Che foo has more of a compact, round head with white-petioled leaves.

Health Benefits of Napa Cabbage

This cabbage is great if you are counting calories because it is incredibly low in that area.  If you eat 100 grams of its fresh leaves that is only 16 calories.  Like savoy cabbage, napa cabbage is a great source of vitamin B9 (folates).  Similarities to other types of cabbage is its plentiful source of vitamin C to help fight against infectious diseases.  Also like the other cabbages, napa consists of vitamin K, but not as much as green cabbage as it provides about 38 percent of RDA (Recommended Dietary Allowance) levels.  Napa is also low in vitamin A, but makes up for its deficiencies by being an excellent source of electrolytes which is great for keeping the body hydrated.  Napa cabbage has become popular because it is healthy and the choice cabbage for low-calorie meals.

Napa Cabbage Recipes

Mediterranean Grilled Broccoli, Napa Cabbage Zucchini

  • ¾ cup of olive oil or driftless sunflower oil
  • 3 organic lemon,  1 squeezed, 2 cut in half
  • 1 tbsp of balsamic vinegar
  • 2 tbsp of fresh Mediterranean herbs
  • 1 organic garlic clove, finely minced
  • A handful of sea salt and pepper
  • 2 heads of broccoli, cut lengthwise thru stem & florets into ¼ inch slabs
  • 1head of napa cabbage, outer leaves removed then cut lengthwise thru the core in half and lengthwise in quarters
  • 2 zucchinis, cut lengthwise into ¼ inch slabs
  • ¼ cup of parsley, coarsely chopped for garnish
  • Heat the grill.
  • Whisk together oil through sea salt and pepper in a large bowl.
  • Make sure the vegetables are dry, and then toss them in oil of choice until they are well coated. Rub the cut side of lemon in the oil.
  • Grill single layer for about 2 minutes on each side, until it starts to char a little. Grill lemons cut side down
  • Serve on a large platter topped with parsley and grilled lemons squeezed over the vegetables.

Sichuan Hot and Sour Cabbage

  • 4 tsp of Bragg’s liquid aminos
  • 1 tablespoon of Chinese black vinegar
  • 1 tbsp of stevia
  • 3 tbsp of oyster or hoisin sauce
  • 2 tbsp of alkaline or purified water
  • 1 tbsp of arrowroot
  • 1 tbsp of purified or alkaline water
  • 3 tbsp of hemp oil
  • 6 garlic cloves, chopped
  • 8 dried small red chilies, deseeded and chopped
  • 4 scallions, cut into 1-inch pieces
  • 4 cups of sliced napa cabbage stems, sliced at an angle
  • 2 cups of chopped napa cabbage leaves
  • Whisk the arrowroot and water together in a small bowl then set it aside.
  • Get another bowl and whisk the oyster sauce, liquid aminos, stevia, and Chinese black vinegar.
  • Heat the hemp oil in a large wok or skillet over medium heat. Then, add the garlic, scallions and chilies.
  • Stir fry ingredients in second bowl for 60 seconds, until fragrant.
  • Turn the heat up to high and add the cabbage stems. Then, sauté them for two to three minutes, until slightly softened.
  • Add the cabbage leaves and prepared sauce and cook it for one minute, tossing frequently.
  • Stir in arrowroot mixture and add it to the pan. Stir fry for one minute until the sauce has thickened.
  • Serve hot.

Sweet & Sour Cabbage A130730 Food & Wine + Alternative Baking + Sang Yoon’s Thanksgiving Cons NOV 2013


Fish Taco Napa Cabbage Boats

  • 8 ounces of raw walnuts or 1 or 2 whole wild caught cod fish or salmon
  • 8 organic napa cabbage leaves
  • 1 – 2 avocados, chopped
  • 1 – 2 tomatoes, chopped
  • 2-3 organic garlic cloves, minced
  • 2 tbsp of organic ground cumin
  • 2 tbsp of organic ground paprika
  • 2 tbsp of organic ground cayenne pepper
  • 2 tbsp of organic olive oil
  • 2 tbsp of organic lemon juice (or 3 organic lemons squeezed)
  • 1 tbsp of organic lime juice (or 2 organic limes squeezed)
  • 2 cups of non fat plain greek yogurt
  • Simply Organic Southwest Ranch Greek Yogurt Dip Mix (on amazon)
  • Fresh cilantro
  • Fresh pico de gallo
  • Gringo Bandito Hot Sauce (variety pack on amazon)
  • Cotija cheese or non dairy vegan cheese
  • Grill fish or put walnuts, garlic, cumin, paprika, cayenne pepper and olive oil in a food processor until it crumbles up like taco meat.
  • Once cooked, shred fish and put in a bowl.
  • Follow directions on the back of the Greek yogurt mix packet and then put the sauce in a bowl.
  • Take cabbage leaves and put fish or walnut taco meat (vegan) inside and then squeeze lemon and/or lime on fish or vegan taco meat. Then, add all other ingredients inside topping it off with the yogurt sauce, cheese (or vegan cheese), and hot sauce, if you like it extra spicy.
  • If you chose fish, then take all the spices you would have used in the processor for the vegan taco meat and put it in the cabbage leaf with all other ingredients.

Note: If you have cabbage left, put the rest in plastic bag and store it in the coldest part of the fridge.  It is recommended that you only keep red cabbage in the fridge for no longer than one week.  It is best to eat this vegetable in two days.
5. Bok Choy

I love bok choy and often put it in my salad raw but I had no clue that it was considered cabbage.  One day, I remember watching Dr. Oz and him saying it was a great vegetable to consume so I ended up eating more of it, even when I cook stir fry.  There are various different ways you can prepare or cook bok choy and the best part is that you can consume all of this vegetable.  Bok Choy is the prettiest of the four cabbages already mentioned.  It is pretty because it is a vibrant deep leafy green vegetable that is a better looking version of Romaine lettuce.  Bok choy  is unique because it has the most dynamic growth pattern.  It also can be referred to as pak choi and is another “Chinese Cabbage”, hence the name sounding Chinese.  There is also baby bok choy which is the kind that I cut up into my salad because it looks more similar to celery (but with pretty leaves on top) and is crunchy.  And its mild flavor is a veggie to eat with yummy Asian sauces.  This vegetable is also amazing and more commonly used in stir fries, soups and stews.

Health Benefits of Bok Choy

Bok choy is low in calories like napa cabbage—one cup of raw bok choy contains nine calories. Bok choy has the same nutrients as the other cabbages but this vegetable is more powerful in lowering high blood pressure and improving artery health.  This vegetable is also great to eat if you have high blood pressure because it is low in sodium, unlike some of other vegetables.  Consuming a combination of potassium, calcium, and magnesium has been known to reducing the effects of high blood pressure, which is also linked to heart health.

Bok Choy Recipes

Immune-Boosting Soup

  • 4 heads of organic baby bok choy
  • 2 organic celery stalks
  • 6 organic cloves
  • ½ head of organic kale
  • 1lb of shitake mushroom
  • 1 large organic yellow onion
  • ¼ tsp of black pepper
  • 1 ½ tsp sea salt
  • 1 tsp turmeric
  • 1 tbsp of natural coconut oil
  • 12 cups of alkaline or purified water
  • 1 tbsp of organic ginger, freshly grated (optional)
  • Chop the bottom part of the stems off the mushrooms and then throw them away. Separate the stems from the mushroom tops and slice the tops and remaining stems into large pieces. Please only throw away the very bottom of the stems because the full stems contain nutrients.
  • Heat up the coconut oil in a large pot on medium heat.
  • Add onions and sauté them for five minutes or until translucent.
  • Add in the garlic and cook for one more minute.
  • Add in spices including ginger (if you use it) and water then bring it to a boil.
  • Let it simmer, covered for one hour. (the longer you let it simmer the better)
  • Add bok choy and kale in the last 10 mins of cooking to wilt.
  • Serve warm.

Warning: Do not store this in the refrigerator for more than one week. 

Sichuan Bok Choy Tofu Stir Fry (or Seitan if No GMO tofu is not available)

  • 3 cups of organic bok choy, chopped
  • 2 organic garlic cloves, peeled and grated
  • 1 tbsp of organic ginger, grated
  • 14 oz of firm no gmo tofu
  • 4 tbsp of manuka honey
  • 4 2/3 tbsp of low-sodium soy sauce (or liquid aminos)
  • 17 tsp of arrowroot
  • 1 tsp of Sichuan peppercorns, grounded
  • 2 tsp of hemp oil
  • 2 tsp of rice vinegar
  • 4tsp of sesame oil
  • 2 tsp of alkaline or purified water (for sauce)
  • 3 cups of purified water (for pot)
  • Bring water to a boil in a pot on the stove.
  • Whisk together all of the sauce ingredients (soy sauce, honey, ginger, garlic, sesame oil, water, arrowroot and peppercorns) then set aside.
  • Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander and then pour the boiling water over the top. Pat them dry with paper towel, and then transfer the tofu to a plastic zip block bag.
  • Add the soy sauce or liquid amino, rice vinegar and sesame oil to the bag. Once you seal the bag, shake it well.
  • Then open the bag and add on tbsp of the arrowroot. Close it back up and shake it again.  Repeat with the remaining arrowroot until tofu is well coated.
  • Heat up the hemp oil in a large skillet or wok with stove on medium heat.
  • Add tofu, working in batches and cook for one minute per side (6 minutes total) until gold brown.
  • Transfer to a paper towel lined pate to drain.
  • When tofu is fried, add the bok choy to the pan and then cook for two to three minutes or until they are browned and wilted.
  • Stir the sauce really well and then add it to the pan with the tofu. Toss it well and cook for one to two minutes, until it is thick.
  • Serve hot.

6. Brussels Sprouts

This is another vegetable I love and eat often; however, I never knew this was a type of cabbage.   It makes sense now that they are in the cabbage family because brussels sprouts do look like cute little baby cabbages.  Most people think I am weird for loving them so much because they are usually not someone’s preferred vegetable to eat, so perhaps brussels sprouts are an acquired taste for some people.  Whether you love them or hate them, it is a very good vegetable to have as part of your diet.  There are some very yummy ways to make brussels sprouts, I once had some in Pittsburg that were the best I had ever had.  I believe it was called Jack Drunken Brussels Sprouts, but you make them with whiskey or red wine too.  You can also fry brussels sprout, which is not as healthy but very good for a special day.  The greatest mystery of brussels sprouts is how to spell “brussels”, people generally spell it “brussel” and I have even seen it spelled that way in menus at some restaurants.  The correct way to spell is “brussels”, but is generally pronounced as “brussel sprouts”.

Health Benefits of Brussels Sprouts

Like green cabbage, this cabbage is also high in vitamin K along with other nutrients.  Eating more brussels sprouts will help fight against many diseases and viruses.  If you are diabetic, I suggest you eat this plain because there are many brussels sprouts recipes that require sugar. You will get the best health benefits out of eating this vegetable raw.  It will better balance your blood sugar to fight against diabetes among other issues.

Healthy & Easy Brussels Sprouts Recipe

Raw Shredded Brussels Sprouts with Lemon and Oil

  • 6 oz of organic brussels sprouts
  • 2 tbsp of olive oil
  • 1 large organic lemon, squeezed
  • Kosher salt and fresh cracked pepper, to taste
  • Cut off the stems of the brussels sprouts.
  • Cut the brussels sprouts in half lengthwise, then place it cut down side down on the cutting board to finely shred the sprouts.
  • Place in a large bowl then toss it with olive oil, lemon juice and little bit of salt and pepper. Winningstadt Cabbage

If you haven’t noticed by the name, this cabbage’s origin is German.  Winningstadt cabbage has a large dense head with a small point and the leaves are dark green and glossy.  If you picture how most diffusers look that is how the winningstadt cabbage is shaped.  What is fascinating about this cabbage is that its leaves can grow out to three feet.  Winningstadt cabbage is sweeter than most cabbages making it is perfect for coleslaw and has been extensively used for sauerkraut.  If you don’t like coleslaw or sauerkraut, then putting it in your salad raw is a great choice too.  However, sauerkraut is the best way to consume this cabbage because as we learned earlier, fermented foods are a great way to get your intake of probiotics.   This cabbage is the rarest of the bunch; therefore, you most likely won’t see it at the grocery store.  You can find this cabbage at your local Farmer’s Market or nursery.  If you have a garden you can also order winningstadt cabbage seeds online.   Just make sure to you have enough space in your garden because the leaves will grow between two and three feet across.

Health Benefits of Winningstadt Cabbage

This cabbage is so rare that I searched everywhere to find what health benefits winningstadt had that differed from all the others I have discussed and I was unsuccessful, even on Pinterest where I normally can find pretty much anything.  I still wanted to introduce this cabbage to you because of its rarity and because it is noted to be the best cabbage for sauerkraut which contains a high content level of fiber along with other health benefits discussed previously in this article. Furthermore, four to six ounces of fermented cabbage contains ten trillion good bacteria.  This provides more probiotics (good bacteria) than any bottle of Kevita or probiotic vitamins.  Also, some people like it better than the trendy drink kombucha; and if you wish to make it on your own, most find sauerkraut easier to make.

Winningstadt Cabbage Sauerkraut Recipe

Turmeric Sauerkraut

  • 1 head of winningstadt cabbage
  • 10 oz of organic carrots
  • 2 organic onions
  • 2 organic garlic cloves
  • 2 tbsp of organic fresh ginger root
  • 1 ½ tsp of sea salt
  • 1 tbsp of turmeric
  • ½ tsp of black cumin
  • Pinch of cayenne pepper
  • Pinch of black pepper
  • Put aside the out leaves to keep the cabbage submerge in the liquid for later.
  • Slice the cabbage and carrots with food cutting scissors (such as wicked cuisine multifunction kitchen shears) or a kitchen slicer to very fine, tiny pieces. An easier and quicker way may be to just shred them in a processor if you have one.
  • Cut the onion, garlic and ginger into small pieces.
  • Put all the ingredients into a bowl and mix them well.
  • Let it sit for about 30 min, so that the cabbage becomes watery and limp.
  • Put everything into a large mason jar. Push down the cabbage in the jar with your fist and then pour the released liquid in the jar as well
  • Place one of the leaves you put aside over the surface of the sliced cabbage.
  • Use a smaller mason jar filled with water to place weight on top.
  • Cover everything with a towel. Set in a cool place, out of sunlight for seven days.
  • Press down weight down a few times a day to release the gasses, which are inside of the jar. And always keep it all covered with liquid.
  • After seven days, remove the leaves and place the finished sauerkraut in the fridge. It will last longer than even 9 months if you keep it in the fridge.

If you see model on top, just remove it!  The contents in the liquid will be unharmed from the mold and safe to eat.

In conclusion, cabbage is marked as one of the healthiest vegetable in the word.  There are many more than these seven cabbages I chose to share with you.  They all have similar or the exact same health benefits.  There are various ways to consume cabbage to suit your taste buds.  All cabbages are great for cancer prevention due to its nutritional value.  And if you currently are getting radiation treatment, a compound found in cabbage known as 3,3′-diindolylmethane has been proved to protect against the harmful effects caused by it.  Lastly, cabbage could change the way estrogen reacts in the body, which might reduce the risk of breast cancer.  If you are breast-feeding, the extract from the leaves of cabbage can be applied to the breasts to reduce swelling.

Warning: If you have an under-active thyroid, it is recommended to avoid of all types of cabbages.