Cabbage Soup

SeaBreeze

SeaBreeze

Endlessly Groovin'
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USA
Here's a recipe for cabbage soup, it is a good vegetable to eat in the prevention of cancer...

Cabbage Soup: an Anti-Cancer Recipe
By Dr. Ben Kim

If you want to significantly lower your risk of developing cancer, consider
eating cabbage at least a few times a week. Cabbage belongs to the Cruciferous
family of vegetables - other vegetables that belong in this family include
broccoli, cauliflower, kale, collards, Brussels sprouts, Bok Choy, watercress,
and arugula.

Phytonutrients found in cabbage and other Cruciferous vegetables stimulate your
genes to increase production of enzymes that detoxify your cells, resulting in
elimination of free radicals, toxins, and potential carcinogens from your body.

If you do a search through the archives of peer-reviewed and indexed journals at
the National Library of Medicine, you'll find numerous studies that indicate
that people who eat large amounts of cruciferous vegetables have a
lower-than-average risk of developing lung, colon, breast, ovarian, prostate,
and bladder cancer.

Perhaps the most powerful, anti-cancer phytonutrient found in cabbage and other
cruciferous vegetables is indole-3-carbinole, a compound that stimulates
cellular detoxification, including estrogen detoxification. Indole-3-carbinole's
ability to prevent estrogen dominance is what makes cruciferous vegetables like
cabbage an excellent food choice for cancer prevention, particularly breast
cancer prevention.

If you want to enjoy the many health benefits of cabbage but don't know where to
start, give the following Cabbage-Miso soup a try. It's super easy to make, and
is one of the tastiest soups that we enjoy in our home.

Cabbage Miso Soup Recipe

6-8 servings
Ingredients:

4 cups (around 10 ounces) chopped green cabbage
6 cups water or vegetable broth (vegetable broth adds lots of flavor)
2 celery ribs, diagonally sliced
1 yellow onion, thinly sliced
1 carrot, thinly sliced
8 garlic cloves, 4 finely chopped and 4 sliced
1/3 cup miso (or Korean den jang)
Few drops sesame oil per bowl(optional)

Directions:

1. Bring 6 cups of water or vegetable broth to a boil in a big soup pot. Add
cabbage, celery, onion, carrot, and sliced garlic. Cover, reduce to low-medium
heat, and cook for about 15 to 20 minutes, or until vegetables are tender.

2. Stir in chopped garlic, then turn off heat. Dissolve miso with some of hot
soup liquid in a cup or bowl, then pour it into the pot.

For an extra zing of
flavor, add a few drops of sesame oil to each bowl just before serving. If you
enjoy sweet and sour soups, add fresh lime juice (about 1 lime for the whole
pot) right before adding the miso.

Enjoy this nourishing cabbage and miso soup - it goes wonderfully with a bowl of
rice and kim chi, a fermented Korean cabbage dish.
Click to expand...
 

The only time we eat cabbage is in coleslaw or when I make Chow Mein.....couldn't stand to eat on its own.
Tried that soup years ago as a weight loss recipe but didn't have it for long as it wasn't what I'd call tasty. :eeew:
 

SeaBreeze, that soup sounds delicious to me ! I have no idea what miso is, but I will look next trip to the store. I love cabbage, cooked, raw, in soup, coleslaw, stir fried, and also as sauerkraut .
I try to include as many of the anti cancer foods as possible into my diet. I enjoy most of them, although I tried kimchi and hated it. Not sure why, since I like sauerkraut .
Thank you for sharing !
 
What HFL said. I like cabbage any way you can make it. I have several growing in the garden now getting ready for making kraut.

One of my favorite meals is corned beef and cabbage with onions, potatoes, and carrots thrown in.

Reuben sandwiches, cole slaw, Boiled cabbage, cabbage added to stir fry. It's all good.
 
rkunsaw said:
One of my favorite meals is corned beef and cabbage with onions, potatoes, and carrots thrown in.
Click to expand...

We make homemade corned beef and cabbage once a year, just like that Rkunsaw...not necessarily on St. Patty's Day, but I'll buy the corned beef then, when it's on sale. My mother use to make Gwumpkies when I was a small child, everyone loved them. I was such a picky eater, and wouldn't touch most vegetables, that she had to unwrap mine and just give me the ground beef mixture inside, which was really good. :sentimental:
 
What's grumpiest, Seabreeze?? That soup sounds good...we like cabbage too, I eat it raw. Bought some sauerkraut for ribs, & Reuben's...yummy stuff!!! :)

Darned spellcheck...Gwumpkies!!
 
Oh yes, those are cabbage rolls; we love them!! Hubby's Mom was Polish, and she made them and variations of them. yummy!!
 
you need:
2 spoons of oil
i large obnion
1 carrot sliced
i half head of cbbage
3 large pottatoe
some smoked sausage, from continental butcher or delli sliced(corrciso is good)
ssalt, peper, spices to your like,
2 table spoons of instant mash potato

Saute onions on oil add saussage tinelly sliced
add carroits, sliced, add spices
add cabbage, and potatoes wedged cook till tender,
add instant mash potato as a thickener.
Now that is only a guide. It is up to your experise, to carry on. Use your immagination!
Bon appetit!
 

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