Cabbage is rich in dietary fiber, and is an excellent detoxifier. It thoroughly cleanses the stomach and intestines.
It is best eaten raw, but it still packs a nutritional punch even when cooked. It’s rich in Vitamins A, C, E, B1, B2, B6, K, and Folic Acid.
Here are the recipes we featured in last night’s episode.
1. Whisk vinegar (or lemon juice), olive oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
2. Combine 3 tablespoons of the dressing with tuna and scallions in a medium bowl.
3. Divide cabbage among 4 plates.
4. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with sesame seeds.
5. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.
1. Coarsely mash the cooked potatoes with a fork.
2. Heat 1 teaspoon oil over medium heat in a soup pot. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes.
3. Add cabbage and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes.
4. Add broth, mashed potatoes; bring to a simmer.
5. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with pepper.
6. Shortly before the soup is ready, toast bread lightly and rub with the cut side of the garlic clove (lightly or heavily depending on taste).