Red cabbage isn’t something that used to feature regularly in my diet – mainly because I didn’t really know what to do with it nor did I possess much desire to eat it as it was. Let’s face it, it isn’t that appetizing compared to other delicious vegetables such as peppers, courgettes and avocados. But since turning to a raw diet, I have really come to love it. It adds a crunchy texture to salads and is a colourful addition to my “10 minute Pad Thai”. (Recipe to follow!)
These days however, red as well as green cabbage is something that get’s thrown into my shopping basket very frequently especially when it makes such a powerfully cleansing juice. Yes I juice it! Savoy cabbage in particluar is an especially good source of sinigrin which has shown unique cancer preventive properties with respect to bladder cancer, colon cancer, and prostate cancer. I always recommend eating any foods, especially veggies raw (or if you must cook them, very lightly steamed) in order to preserve the nutrient and enzyme quality and a recent study proves why I am right! (Short-cooked) and raw cabbage were the only types of cabbage to show cancer-preventive benefits whereas long-cooked cabbage failed to demonstrate measurable benefits.
- 1/2 cup red cabbage
- 1 stick celery
- 3 carrots
- 2 oranges
What an easy and tasty way to get red cabbage of all things into your diet without having to chow down a head of the stuff!