If you are starting to feel the damp chilly fall weather, a piping hot bowl of cabbage soup may be just what you need to warm you back up. It will hit the spot and the health benefits of eating cabbage are quite impressive:
Benefits of Eating Cabbage
Rich in Antioxidants: Cabbage contains high levels of antioxidants, such as vitamin C, flavonoids, and polyphenols. These compounds help combat oxidative stress and may strengthen the immune system.
Anti-Inflammatory Properties: The antioxidants and other compounds in cabbage may help reduce inflammation in the body, which is beneficial for overall health.
High in Fiber: Cabbage is a great source of dietary fiber, which promotes digestive health.
Low in Calories: Fills you up, is flavorful, and doesn't pack on weight.
Vitamins and Minerals: Cabbage is rich in vitamins K and C, as well as folate and manganese, all of which play important roles in immune function and overall health.
Differences Between Red and Green Cabbage
Nutrients: Red cabbage contains more vitamin C and more anthocyanins, which are powerful antioxidants that give it its color. Green cabbage is often sweeter and milder in flavor.
Flavor and Texture: Green cabbage has a more neutral flavor, making it versatile for various dishes. Red cabbage has a slightly peppery taste and is often used for its vibrant color in salads and slaws.
Culinary Uses: Both can be used interchangeably in many recipes, but red cabbage is often favored in dishes where color is a key element, such as salads and pickles. However, if you use red cabbage in soup, it will make the soup look more brown or reddish in color which may not be as appealing.
Nutrients: Red cabbage contains more vitamin C and more anthocyanins, which are powerful antioxidants that give it its color. Green cabbage is often sweeter and milder in flavor.
Flavor and Texture: Green cabbage has a more neutral flavor, making it versatile for various dishes. Red cabbage has a slightly peppery taste and is often used for its vibrant color in salads and slaws.
Culinary Uses: Both can be used interchangeably in many recipes, but red cabbage is often favored in dishes where color is a key element, such as salads and pickles. However, if you use red cabbage in soup, it will make the soup look more brown or reddish in color which may not be as appealing.
Vegan Ideas to Eat Cabbage
Cabbage Slaw: My favorite is a slaw of green cabbage and carrots (recipe link) It makes a colorful holiday slaw.
Stuffed Cabbage Rolls: Use whole cabbage leaves to wrap a filling of quinoa, black beans, tomatoes, and spices. Bake in a tomato sauce for a hearty meal. An easier version is my unstuffed cabbage rolls (recipe link).
Cabbage Soup: Add sliced or chopped cabbage to vegetable soup to impart a pleasing flavor. Combine with , beans, tomatoes, and your choice of herbs and spices. See recipe for today's cabbage soup below.
Stir-Fried Cabbage: Sauté cabbage with garlic, ginger, and your favorite vegetables or tofu for a quick and tasty dish.
Cabbage Tacos: Use cabbage leaves as a low-carb alternative to tortillas. (you can remove the hard core) Fill them with sautéed veggies, beans, and fresh avocado.
Cabbage Slaw: My favorite is a slaw of green cabbage and carrots (recipe link) It makes a colorful holiday slaw.
Stuffed Cabbage Rolls: Use whole cabbage leaves to wrap a filling of quinoa, black beans, tomatoes, and spices. Bake in a tomato sauce for a hearty meal. An easier version is my unstuffed cabbage rolls (recipe link).
Cabbage Soup: Add sliced or chopped cabbage to vegetable soup to impart a pleasing flavor. Combine with , beans, tomatoes, and your choice of herbs and spices. See recipe for today's cabbage soup below.
Stir-Fried Cabbage: Sauté cabbage with garlic, ginger, and your favorite vegetables or tofu for a quick and tasty dish.
Cabbage Tacos: Use cabbage leaves as a low-carb alternative to tortillas. (you can remove the hard core) Fill them with sautéed veggies, beans, and fresh avocado.
Spicy Cabbage Soup with Rice
Ingredients:
6 cups of sliced fresh cabbage (or about 1/2 medium head)
1/2 onion, sliced
5 gloves of garlic, sliced or diced
Juice of 1 juicy lemon
1 12 ounce jar of organic salsa (mild, medium or hot- your choice)
3 jars of water ( or vegetable broth if you prefer)
1 tablespoon of raisins (about 8-10 raisins)
Cracked pepper to taste
Directions:
Add onions, garlic, and cabbage (and 1/4 cup of water) to the liner of the Instant Pot. Secure lid and press sauté. Sauté for about 8 minutes, stirring until cabbage begins to wilt. Don't skip this step. Cancel the sauté button and add the remainder of the ingredients. Next press pressure cook to cook for 4 minutes. When done, allow to sit for 10 minutes. After 10 minutes, release steam according to the manufacturers directions. When all steam is released, carefully remove the lid. Eat immediately over cooked brown rice. The flavors will only improve over time making it even better the next day. Enjoy !!
My Notes:
I've been thinking about cooking the rice with the soup in the Instant Pot, but then you would need to pressure cook for at least 12 minutes and be concerned about the rice absorbing all the liquid. I'll update this recipe if I try it or let me know if you try cooking it with the rice.
Try my Chinese Cabbage Soup with ginger- it's easy and delicious.
