Rebecca Wood
See book keywords and concepts |  The outer, greener cabbage leaves contain more chlorophyll, vitamin E, and calcium than the inner, pale leaves. Cabbage is higher in vitamin C than oranges and is a superior source of vitamin U, an ulcer remedy. Cabbage is also a good source for many minerals. Phenolic compounds give red cabbage its characteristic color as well as additional antioxidant properties.
Use Cabbage can be eaten raw, as in slaws. When not overcooked, it is delicious and versatile in soups, or in simmered, sau-teed, steamed, or baked dishes. The leaves make excellent wrappers for a savory filling. |
John Heinerman
See book keywords and concepts |  After cutting out the midribs from several large green cabbage leaves, just iron them with a steam iron until they're soft as velvet. Then rub a little olive oil on one side and put them on the areas of pain, covering them with a heavy towel. Leave for a while before changing again. Guaranteed relief, every single time!
Mouth-Watering Recipes
The following recipes involve different members of the Brassica family and come either from firsthand sources or else have been adapted from materials appearing in Delicious!, the LA. Times, Bestways and the book, Vegetables. | | A 1936 medical journal noted that for every gram of powdered cabbage leaves fed to three healthy male medical students, their respective stool weights increased by 18 grams each. A more recent study showed that when 19 healthy male hospital staff volunteers consumed finely powdered cabbage supplements with their regular diets over a three-week period, their stool weights increased by 20%. This can be attributed to the water-holding capacity of cabbage fiber. About 5 cups of shredded cabbage, raw or cooked, is suggested twice a week in the diet for improved colon function. |
Francois Couplan, Ph.D.
See book keywords and concepts |  Sauerkraut can easily be made at home with cabbage leaves and salt. It is better to eat it raw in order to fully benefit from the favorable action of its ferments upon digestion and the intestinal flora. This preparation can actually be made with many different kinds of plants, wild or cultivated - the name in German means "acid herb." It is a traditional way of preserving leaves, sometimes roots. young shoots or other plant parts, known at least since Neolithic times. | | The composition of the leaves of black mustard is similar to that of cabbage leaves (see B. oleracea).
Hippocrates already knew of the medicinal properties of black mustard in 450 B.C.
B. oleracea, cabbage, is originally from the coasts of Europe. Various forms have been cultivated since Antiquity; the plants temporarily persist after cultivation.
The following varieties are common in North America:
Var. acephala, kale, collard. The leaves, and sometimes the pith of the stem, are eaten as a vegetable. Some cultivars with colored leaves are occasionally planted for ornament. |
Dian Dincin Buchman, Ph.D.
See book keywords and concepts |  To quicken the healing process and alleviate the pain, gargle with whey powder and apply one of these two compresses to the neck: a series of overlapping cabbage leaves that have been dipped into boiling-hot water, or a large clay pack. The clay pack can also be placed on the swollen area of the mouth.
IRRITABLE BOWEL SYNDROME Water Therapy
Make a point of drinking at least 2 quarts of water a day to feed the cells and to avoid constipation.
For abdominal pain, take a hot sitz bath containing either apple cider vinegar or strong chamomile tea. |
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