Miso is a crazy addition to braise cabbage. I used the same mix into the glazing for the pork to avoid competing tastes. Delicious.
Miso is a crazy addition to braise cabbage. I used the same mix into the glazing for the pork to avoid competing tastes. Delicious.
Cabbage is such an underrated vegetable. Cheap, versatile, healthy, quick, and easy to prepare.
@Semi_Hemi_Demigod and it is DELICIOUS, in all it’s forms. Plus full of protein. mmmmmm love it
Adding on to @[email protected],
IIRC it’s also prebiotic when eaten raw, or probiotic in sauerkraut form.
Gut health being chronically underrated, that’s a huge one right there.
As I understand it, there is one problem however with cruciferous veggies, and that’s that they are goitrogenic when eaten raw. Meaning, they interfere with healthy iodine absorption, which would be a thyroid gland issue. Perhaps not much of an issue for younger folks, but for us oldsters / ill-ish, it’s something to be aware of. (more)
So I usually cook my cabbage and/or make sure I get plenty of seaweed.
A more fun fact is that cabbage is the exact same species ( Brassica oleracea ) as like two-dozen other veggie relatives, mostly due to human cultivation: https://en.wikipedia.org/wiki/Brassica_oleracea
Ach, if only that were true! (then they’d be more like a superfood, such as potatoes)
@[email protected]
I never poop better than after a nice meal of cabbage.
fibre, baby! 🤘
My favorite way to cabbage is to put a purple cabbage and a red onion in a big jar with a lot of vinegar, a little honey, and some spices.
You can put it on burgers or in salads or eat it on its own