Why is cabbage good for you?
When my siblings and I were growing up, mom always cooked cabbage a few times during the winter months. Being the health freak she is, she always told us benefits of the food she served.
She is not a doctor or a dietician, but merely a health conscientious mom who always seemed to be right! Mom preached to us that cabbage had cholesterol-lowering properties and that it was best when steamed quickly or smothered. Otherwise, longer cooking may lower its health benefits.
She always used thinly sliced purple cabbage in green salads. Sometimes she mixed chopped purple cabbage with grated carrots. So, she taught us that some vegetables could be eaten raw or cooked equally deliciously.
My mom –not a doctor or a dietician- always told us that cabbage, in general, is known to show cancer-preventive benefits. As always, she was proved to be correct! Thank you mom!
Mom’s easy cabbage
1/2 pound ground beef
1/2 large onion, chopped
1/2 Red or orange bell peppers, chopped (mom always used green bell peppers)
Salt and ground black pepper to taste
1 head cabbage, chopped
Cook ground beef with the onion in a skillet over medium heat about 15 minutes. Stir in the chopped cabbage and chopped bell pepper of choice. Sprinkle the mixture with salt and black pepper.
Stir well; cover and cook until tender, stirring occasionally for about 20 minutes.