Cabbage, known for its crunchy texture and distinctive taste, is often an overlooked vegetable in our diets. However, this leafy green gem is packed with countless health benefits that can significantly enhance our well-being. From boosting immunity to aiding digestion, cabbage is a nutritional powerhouse we should all be incorporating into our meals.

Rich in vitamin C, cabbage supports our immune function and helps prevent common illnesses. It's also loaded with antioxidants that protect our cells against damage and reduce the risk of chronic diseases like heart disease and cancer.

Cabbage is also a detoxifier that contains compounds that promote liver health and aid in the elimination of toxins from our bodies. Its high fiber content also plays a vital role in maintaining a healthy digestive system, preventing constipation and supporting weight loss.

Interested in eating more of this veggie? Try these recipes, perfect for lunches, dinners or even as a tasty side dish.

Vietnamese cabbage and pork salad

Ingredients:

• 1 lbs pork tenderloin
• 1 tsp olive oil
• 1/4 tsp Kosher Salt
• 1/4 tsp freshly ground black pepper
• 2 cup green cabbage, sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup cucumbers, sliced
• 3 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/8 tsp cayenne pepper
• 4 cup romaine lettuce leaves, torn

Instructions:

1. Preheat the oven to 400 degrees. Cover a broiler rack with foil. Coat the foil with cooking spray. Rub the pork with the oil, salt and pepper. Roast the pork for about 20 minutes. Turn the oven to broil and broil the pork for about 5 minutes, turning once until a meat thermometer registers 145 degrees when inserted into the thickest part of the pork. Remove the pork from the oven to a carving board and let rest.
2. In a large bowl, combine the cabbage, red onion and cucumber. Whisk together the lime juice, fish sauce, soy sauce, sesame oil, sugar and cayenne pepper. Add to the cabbage mixture and toss well. Cut the pork into thin slices and add to the salad and toss again.
3. Line a platter with romaine lettuce. Pile the pork salad on top of the lettuce.

Recipe adapted from diabetesfoodhub.gov.

Crunchy cabbage salad with spicy peanut dressing

Ingredients:

• 1/4 cup cider vinegar
• 3 tablespoons smooth low-sodium peanut butter
• 1 medium fresh jalapeño, seeds and ribs discarded, finely chopped
• 1 1/2 tablespoons hot water
• 2 teaspoons honey
• 1/4 teaspoon salt
• 1/8 teaspoon pepper, freshly ground preferred
• 1 14-ounce bag classic coleslaw mix
• 1 medium red or green bell pepper, thinly sliced
• 3 medium green onions, chopped (about ½ cup)
• 1/4 cup chopped unsalted peanuts

Instructions:

1. In a large bowl, whisk together the vinegar, peanut butter, jalapeño, water, honey and salt until combined.
2. Add the coleslaw mix, bell pepper and green onions to the dressing.
3. Using tongs, toss the vegetables together with the dressing to coat.
4. Let stand for several minutes so the flavors blend. Sprinkle with the peanuts.

Recipe adapted from recipes.heart.org.

Sweet country coleslaw

Ingredients:

• 2 Tbsp. fat-free sour cream
• 1 Tbsp. sugar
• 1 tsp. sugar
• 1 Tbsp. light mayonnaise
• 1 tsp. cider vinegar
• 1/4 tsp. celery seeds (optional)
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 4 cups packaged, shredded cabbage and carrot mix

Instructions:

1. In a medium bowl, whisk together all the ingredients except the cabbage and carrot mix.
2. Stir in the cabbage and carrot mix until well coated. The mixture will be very thick. Let stand for 15 minutes before serving. The coleslaw will shrink in volume by about half during the standing time.

Recipe adapted from recipes.heart.org.

Next steps:

Learn more about Main Line Health's nutrition counseling and weight management services
Register for an upcoming nutrition and healthy eating webinar or cooking class at the King of Prussia Teaching Kitchen

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