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  • Writer's pictureThe Dietitian

Cabbages and their mini's

Cabbage can be very versatile, almost more so than the potato! It can be eaten raw in the form of coleslaw or in salads. It can be canned and fermented as sauerkraut. And it can be cooked. From my Polish roots we ate Cabbage in the form of Golapki (Cabbage Rolls).

Both Cabbage and Brussel Sprouts can be some of those vegetables where ya either like ‘em or ya don’t. This may be in part due to the sulfur containing compounds called glucosinolates. These are found in several of the Brassica plants. It is also these compounds that may lend a nutritional boost to the Cabbage and Brussel Sprouts, providing our bodies with the right components to fight off carcinogens. Though Cabbage can be much more tame in its flavor than it’s mini version. Both Cabbage and Brussel Sprouts are good sources of Vitamin C and Vitamin K along with a wealth of other nutrients. Other vegetables with similar compounds also include Broccoli and Cauliflower.

Not over cooking Brussel Sprouts can help reduce the bitter taste. A shorter cook time can also preserve the levels of Vitamin C which more can be lost the longer the vegetable is cooked in water. Roasting or pan frying vegetables can also help. Some also cut out the stem portion of the sprouts which can also help. Also cutting the Brussel Sprouts in half can eliminate some of the sulfuric gasses through the cooking process. And the smaller the sprout, the more tender and flavorful.

I will also add a post for a couple of great ways to cook cabbage and Brussel Sprouts this week.


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