Cabbage is a member of the cruciferous family of vegetables (Brassica species). The name crucifer stems from the distinctive cross-shaped flower.
It is thought that plants belonging to the cruciferous family of vegetables were cultivated for their medicinal properties. Cabbage was prized by the Romans and Greeks as a medicinally important food. Hippocrates (460–370 BC) used cabbage as a therapy for dysentery and diarrhea.
The three different types of cabbage—savoy, red and green—contain glucosinolates (in particular sinigrin), which are now being studied for their possible cancer-prevention benefits.
Directions
- Sauté leeks in oil until soft.
- Add cabbage and garlic and cook for about 5–8 minutes, until the cabbage caramelizes a bit.
- Add broth, water, potatoes, salt and thyme.
- Cover and bring soup to a simmer. Cook for 15–20 minutes, or just until potatoes are tender.
- To reach the desired consistency, add more broth as needed.
- Season to taste with salt and pepper.
- Optional: garnish with Parmesan cheese.
℞ M.D. Notes
- If cabbage is overcooked it releases sulfur—the smell of overcooked cabbage. Cooking more quickly will prevent the odor.
- Cabbage is an excellent source of vitamins C and K, with some B6 and folate, and has been shown to possibly reduce the risk of some cancers.
- It is a very good source of fiber and minerals.
- Phytonutrients in cabbage work to protect the body from free radicals that can damage cells.
- If need be, this soup may be puréed.
- Cabbage has excellent antioxidant and anti-inflammatory richness in addition to glucosinolate content, which may give added protection against many diseases.
