Cabbage is often one of the vegetables that gets ignored or forgotten. Except for St. Patrick’s Day, they normally just sit in the produce section in peace. But I’m here to open your eyes just a little to the wonderful world of cabbages.

Nutrients, Nutrients!

Just one cup of cabbage can contain two grams of fiber, 85% of the RDI of Vitamin K, over 50% of the RDI of Vitamin C, folate, manganese, calcium, potassium, and Vitamin B6, just to name a few. It also has small amounts of iron and riboflavin.

Keeping Inflammation in Check

Cabbage contains some strong antioxidants that can help reduce inflammation. A study done in China, which included over 1,000 women, showed that those who ate large amounts of cabbage (and other cruciferous vegetables) had lower levels of inflammation.

And That’s Not All

Cabbage provides you with a significant amount of vitamin C, especially red cabbage (which can pack a whopping 85% of the RDI in just one cup). All the various types of cabbages also contain insoluble fiber. This helps keep your digestive system healthy and helps fuel the friendly bacteria in you.

The potassium found in cabbages helps maintain your blood pressure and keep it at a healthy level. There have been several studies that have shown that eating foods high in potassium can even help lower high blood pressure.

My Favorite Cabbage Recipes

I have three different recipes for you, and they’re not your normal, run-of-the-mill cabbage recipes. I offer to you, two delicious smoothie recipes and a famous Asian cure-all cabbage dish.

Chinese Cabbage and Spinach Green Smoothie

Napa cabbages (or Chinese cabbages) are incredibly healthy. They are rich in iron and calcium and have high levels of vitamins A and C. Research also indicates that they also reduce inflammation, like other cruciferous vegetables.

They are versatile vegetables that can be put into soups (my favorite ramen recipe uses Chinese cabbages), salads and stir fries, but they aren’t just for savory dinner recipes. You can also use them in super smoothies.

I often implement Meatless Monday at our house to help regulate our systems and keep us healthy. This is my favorite go-to vegan super smoothie recipe. Get your blender ready!

What You’re Going To Need:

• About five ounces of Chinese cabbage
• About three and a half ounces of spinach
• A banana
• A kiwi
• Seven ounces of filtered water
• A tablespoon of ground flaxseed
• A tablespoon of lemon juice
• A teaspoon of honey

What You’re Going To Do With Those Ingredients:

• Chop the cabbage up into small chunks which can easily be pureed by your blender. Add the spinach and the filtered water.
• Process it until it’s smooth and evenly green.
• Peel the banana and the kiwi. Cut the banana into manageable pieces. Put the fruits in the blender as well.
• Add the last three ingredients (flaxseed, lemon juice, and honey) until it’s all smooth.
• Pour into a glass.

Red Cabbage Smoothie

I love incorporating different types of cabbage into our diets, but I’m not a huge fan of the smell of cooked cabbage. Not only that, the cooking process will sometimes lose some of the vitamins and minerals. That’s why I like to keep this recipe handy as well. Chinese cabbage isn’t the only cabbage I use in smoothies.

What You’re Going To Need:

• A half of a cup of fresh squeezed orange juice
• A cup of mixed berries
• A half of a cup of red cabbage
• A teaspoon of honey
• An eighth of a teaspoon of cinnamon
• An eighth of a teaspoon of almond extract
• Two teaspoons of almond butter
• Three ice cubes

What You’re Going To Do With Those Ingredients:

• Chop up a half of a cup of red cabbage and set aside.
• Blend the berries, orange juice, ice, cabbage, honey and blend until smooth.
• Add the cinnamon, almond extract, and almond butter and blend until smooth.
• Pour into a glass and garnish with an orange slice.

Easy Kimchi Recipe

Did you know that Kimchi (while being pungent) is incredibly healthy and good for you? Some people always have a jar in their fridge during cold and flu season. They swear by the healthy benefits of the condiment. Even I can attest to the health benefits.

It is an acquired taste, that’s for sure. But if you don’t mind the strong flavor, you can reap the benefits of this fermented Napa cabbage side dish.

Don’t know how to eat it? Use it as a condiment and have it with plain rice, add it to soups, or just have a small serving on the side of your meal.

What You’re Going To Need:

• One whole Napa cabbage, cut into strips that are about two inches wide
• A fourth of a cup of kosher salt (for getting the water out of the cabbage, not for consumption, don’t worry)
• A couple tablespoons of minced garlic
• A couple tablespoons of minced ginger
• A teaspoon of sugar (“Helps the medicine go down” – Sorry, I couldn’t help myself)
• Three tablespoons of water
• Four tablespoons of Korean red pepper flakes (found in your local Asian market)
• A large, peeled daikon radish, cut into one inch matchsticks
• Two bunches of green onions, cut into pieces that are about an inch in length

What You’re Going To Do With Those Ingredients:

• Put the cabbage in a big bowl and sprinkle the salt on it. Mix well. Place in a big pot or pan. Cover with lid. You can put weights or heavy cans on the lid to make sure that it is airtight. Let it sit there for a couple hours until the cabbage is wilted and the water has been released from it.
• Discard the water. Rinse the cabbage of the salt and let it drain in a colander for another twenty minutes or so.
• Mix the cabbage with the rest of the ingredients. When you add the red pepper flakes, don’t just mix it, but really rub the red pepper into the cabbage. Use gloves for this process if you wish.
• Pack them into mason jars and make sure that all of the ingredients are submerges in its own liquid. Close the lids.
• Let them sit for about five days, at room temperature. You may want to sit them on a plate or in a sink because the mixture might bubble over, if it’s filled well.
• You can taste it after the first day to see if it is a level in the fermentation process that you like. Keep in mind that the longer it sits, the stronger it will taste.
• After it reaches the level of fermentation that you like, store it in your fridge.