The George Mateljan Foundation recently highlighted some of the latest news about cabbage and topping the list was its potential for cancer prevention. Cabbage of all different types is serious superfood. As one of the members of the cruciferous family, it contains real fat-burning compounds. Napa cabbage contains the highest amounts of the essential B vitamin, folate. Folate is especially important to synthesize and repair our cells’ DNA, which helps to maintain healthy cell division. Unhealthy cell division results in mutations and cancerous cells, so maintaining healthy DNA is essential to avoiding cancer. Folate is also absolutely necessary for healthy pregnancies and maintaining healthy nerve growth and spinal cord growth in fetuses. Folate also helps to prevent B-vitamin related anemia.
All cruciferous vegetables fight cancer with some amazing phytochemicals. Cabbage contains glucosinolates that have some real cancer-fighting potential. Hundreds of studies have looked at cabbage and cruciferous vegetables and their cancer-destroying properties. Eating two or more servings of cabbage a week will help to fight off a variety of cancers including, bladder cancer, breast, colon, and prostate cancers.
Cabbage also contains tons of healthy fiber and ingredients called “aromatase inhibitors”, which help to block estrogen in the body. Estrogen can be carcinogenic and dangerous, especially xenoestrogens, dangerous artificial estrogens we get from our environment.
2-4 boneless, skinless cooked chicken breasts or thighs, sliced into thin slices
2-3 cups Napa cabbage, sliced thinly
½ cup red cabbage, sliced thinly
1 small sweet red bell pepper, sliced into thin strips
4-6 green onions (scallions), chopped
2 carrots, grated or cut into matchstick slices
½ lb fresh snow peas, sliced on diagonal into thin slices
Handful of cilantro, chopped
1-2 cups mung bean sprouts
½ cup sliced or slivered almonds
¼ cup Rice wine vinegar (seasoned is best if you can find it)
Juice of ½ fresh lime
1 Tbsp of honey
¼ cup extra virgin olive oil
1 tsp sesame oil or toasted sesame oil
Pinch of red pepper flakes, to taste
1 Tbsp grated fresh ginger root
Slice all vegetables into thin slices and place in large salad bowl. Whisk together dressing ingredients, making sure honey is well blended. Add chicken and almonds to salad, pour on dressing, toss and serve. Serves 4.