3. Cabbage Could Promote Recovery From COVID-19
Napa cabbage and Taiwanese cabbage are Chou’s top choices for a comforting soup when you’re sick. “These two varieties work especially well in soups and stews when added in the last five minutes of cooking,” she says. To reap the antiviral benefits of cabbage and fermentation, try kimchi as a side dish for a noodle bowl or eggs.
4. Cabbage Helps With Blood Clotting and Bone Health
But there is one caveat. Vitamin K is fat-soluble, so when preparing cabbage, be sure to include a source of dietary fat to ensure absorption. According to Amanda Terillo, RDN, a farmer and dietitian who is based in Barboursville, Virginia, this shouldn’t be too difficult. “Many foods that you would cook with cabbage will naturally have fat, such as beef and fatty fish,” she says. “Other ways to include fats could be adding avocado to tacos with cabbage, using oil-based salad dressings in your cabbage salad, and using a good-quality mayonnaise to make coleslaw.”
It’s important to note that some medications can interact with vitamin K, such as antibiotics or anticoagulants. If you take these medications, it’s a good idea to speak with your healthcare provider or dietitian before implementing more cabbage in your diet.
5. Cabbage Is Generally Good for Digestion
For a one-two punch for digestive health, consider adding fermented cabbage (aka kimchi) to meals and snacks. “Kimchi contains the Lactobacillus bacterium,” Chou says. “These lactic acid bacteria have probiotics with health-promoting properties that can help improve our digestion and support the gut microbiome by creating a diverse mixture of healthful microbes in the intestines.”
6. Cabbage Is High in Vitamin C
You might associate vitamin C with citrus fruits like oranges and lemons, but don’t discount cabbage for a boost, too. While we now know that vitamin C can support the fight against cancer, it’s also good for other aspects of your health.
The health benefits of vitamin C don’t stop there. “Vitamin C also aids in wound healing, helps improve the immune system, reduces the severity of certain periodontal diseases, and helps absorb iron, another important mineral for the body,” says Terillo. “Iron can come from heme (animal) or nonheme (nonanimal) sources, though heme iron is absorbed the best.” To get the most out of heme iron and vitamin C, Terillo suggests making cabbage as a side dish to lamb or another red meat roast, or making a sardine sandwich with chopped cabbage on top.
