“It will make you feel as if you had not eaten and you can drink as much as you like” – simply said by Cato the Elder, a Roman statesman who lived till he was 85 according to some sources (his age being considered however a record at the time) and ate it before and after meal.
That’s right, you figured it out, I am still talking about cabbage 🙂 Moreover, if you want a beautiful glowing skin and a strong immune system, red cabbage in particular is a superfood, so keep on reading because there’s much more to it other than its beautiful red-purple-ish color.
Cabbage is an excellent source of minerals, vitamins A, C and B that you should have in your diet.
Some people also call it “smart carb” as it contains about 35 calories (it’s 90% water), is high in fiber and low in fat. Particularly red cabbage has a high amount of vitamin K and a type of flavonoids, called anthocyanins, that appear to improve cholesterol levels and blood sugar metabolism. As cabbage is also high in sulfur – the beautifying mineral – it can help those with oily skin to dry it up.
However, if you have problems with your thyroid, you should avoid eating large amounts of cabbage as it might interfere with the body’s absorption of iodine (so needed by the thyroid gland). Overall, cabbage is not only one of the oldest known vegetables, but it’s got a sweet flavor and is loaded with vitamins, minerals and fiber.
Whenever I crave for a sweet meal, I go for a simple and pretty quick red cabbage salad. Oh, and what a sweet flavor – I simply love it! Red cabbage, carrot, green onions, cherry tomatoes and grilled eggplant drizzled with fresh lemon and olive oil. My delicious salad for today can be served as a meal on its own or as a side to any other dish.
Although my pictures show only the beautiful salad, my boyfriend and I had it with grilled chicken breast. If you need a light energy booster, then my salad is all you need for your lunch.
- ½ red cabbage, finely sliced
- 1 eggplant, cut and grilled
- 1 large carrot, chopped
- 2 green onions, chopped
- 8 cherry tomatoes
- 1 large red bell pepper
- 1 tablespoon of extra virgin olive oil
- a splash of fresh lemon
- sea sea salt & pepper to taste
- Grill the eggplant for a couple of minutes.
- Meanwhile, toss all the chopped veggies in a salad bowl/plate with a splash of fresh lemon and olive oil. Season to taste with salt and pepper and sprinkle with raw sunflower seeds or any other seeds of your choice.
Get creative, use the ingredients you have at hand and stay healthy! Make sure you only "cook it fit".