Vegetable of the Week: Red Cabbage

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I’ve started to see a trend in the way I make meals: I often become obsessed with one particular vegetable and buy a lot of it and use it as often as possible.

The week has been no different, and the main player in my meals is red cabbage.

Starting with my first vegan soba noodle bowl last night that carried into this morning’s scrambled egg and rice bowl meal, I see this vegetable carrying through my week in the form of homemade dumplings. And why not? The cabbage is a delightful fall vegetable in season now, and it’s extremely awesome for you.

So what are red cabbage’s superpowers?


Because cabbage is part of the cruciferous vegetable family (broccoli and cauliflower are also members!), it may help reduce risk of cancer due to its phytonutrients and phytochemicals called glucosinates that have been shown to inhibit cancer cell growth without killing the cell. It also can have twice the amount of vitamin C than green cabbage and is packed with fiber, vitamin B6, vitamin K, potassium, manganese, and other trace minerals. What’s more, cabbage’s anti-inflammatory nutrients helps your body against unnecessary attacks on itself, which contributes to more severe health issues.

The key to eating well truly lies in the color. The more colorful your vegetables, the better guarantee you’re getting a variety of nutrients.

At the time of eating these meals, I knew they were tasty, but now knowing how amazing red cabbage is just means I’m going to enjoy these dishes even more!

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Scrambled eggs seasoned with cumin, tumeric, and garlic pepper with cilantro and dash of soy sauce

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Miso broth with ramen-like soba noodles topped with ginger, shallot, leek, and red cabbage mix

Feeling inspired from this post, but also hating the idea of cooking? Just add raw, finely shredded cabbage to breakfast tacos or sandwiches and tell me what you think!

To eating with taste and knowledge,

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