Members Only Special

Chinese Cabbage

   $1.99

            (limit 3 per customer)

Cabbages are members of the cruciferous family. There are four major varieties of cabbage; green, red, Chinese and Savoy. The red variety has more nutrients because of its red-to-purple pigmentation. Both the red and green cabbages have smooth-textured leaves, whereas the Savoy and Chinese are more ruffled and yellowish green in colour.

Health Benefits: Cabbages are rich in anti-oxidants - this parcel of vegetable is nutrient-packed and low in calorie. It is impressive with its high content levels of calcium, iron, iodine, potassium, sulphur, and phosphorus. In the vitamins department, it is loaded with vitamins A, B1, B2, B6, C, E, K and folic acid. This humble vegetable is a rich source of a number of phytonutrients which help boost our defence mechanisms, blocks the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer.

The anti-cancer properties in cabbage make it a powerfully healing food in combating the much feared disease, cancer. Studies after studies have shown that fresh cabbage juice has been effective in the treatment of a number of cancers and ulceration in the digestive tracts.

To Buy: Avoid buying pre-cut cabbage that is shredded. The moment the cabbage is cut, it begins to lose its nutrient contents. Look for crisp, brightly coloured cabbages with a subtle sweet smell

To Store: Keep the vegetable refrigerated in a perforated plastic bag to prevent loss of its vitamin C.

To Prepare: Cabbage is easier to digest in its raw fresh form than when cooked. The longer it is cooked, the less digestible it becomes. Cabbage sprouts are delicate and easier to digest, and they also contain higher levels of nutrients. Remove any thick outer leaves then cut cabbage. Wash in cold water then slice as desired.

Quick Recipes with Cabbages

Side Dish: Sauté thinly sliced granny smith apple in butter and olive oil until soft. Set aside then cook shredded red cabbage in a little apple juice until just wilted. Stir through apples then serve with pork.

Salad: Combine shredded red and green cabbage with grated carrot, bean sprouts, thinly sliced red capsicum and sliced shallots. Toss together with crispy noodles then drizzle with sweet chilli sauce and lime juice.

Coleslaw: Combine shredded red and green cabbage with grated carrot. Add a little mayonnaise and lemon juice then toss to combine. Sprinkle poppy seeds on top if desired.