I wonder, if the Irish eat as much cabbage as stereotype suggests, do they experience less breast and prostrate cancer? Of course Ireland is a land of much cleaner air and fewer industrial chemicals...for that reason alone, they surely fare better than we Americans. Despite our environment of xenoestrogens and neurotoxins...we can eat cabbage, intake our indoles, and help pacify the cancerous cells within us.
All that below is retyped from the weekly newsletter of Dr. Andrew Weil:
Cabbage is a true vegetable treasure, widely unappreciated. It is low cost and highly nutritious. Along with other cruciferous vegetables (broccoli, cauliflower, Brussel sprouts and kale), cabbage provides significant amounts of fiber, vitamin C, and an important class of nutrients called indoles. Reseach on indoles is focusing on their ability to protect against both breast and prostrate cancer. An addition bonus in this savory dish is the mushrooms. Use more flavorful (and healthful) shitake mushrooms if you can find them.
1 small green cabbage, cored and diced, about 6 cups
1 cup organic vegetable broth
1 T extra virgin olive oil
1 medium onion diced
1/2 pound of mushrooms
1.5 T cornstarch mixed into quarter cup cold water
1 t. dried dillweed, or 1.5 T of fresh, chopped
1/2 t. paprika
Sea salt and pepper to taste
- In covered pot over high heat, steam cabbage for five minutes in vegetable stock, until wilted but still bright green. Remove cover and remove from heat.
- While cabbage cooks, in large skillet saute the onions and mushrooms in olive oil. Add cabbage to skillet and stir together.
- Dilute cornstarch in small bowl with 1/4 cup of cold water, and slowly add into cabbage mixture. Bring to a boil until sauce thickens, add spices and serve.
To your health!