Do you like cabbage? Have you heard that it is among the many superfoods? Cabbage has lupeol, sinigrin and sulforaphane, compounds that may help fight breast cancer by stimulating enzyme activity and inhibit the growth of cancerous tumors. It is great to eat if you are trying to watch your weight and/or detoxify your body. Cabbage has high levels of vitamin C and sulphur which help purify your blood and remove toxins like free radicals and uric acid. It is very low in calories (seriously, approximately 22 calories in one cup!) and high in fiber. Honestly the list of health benefits goes on and on. It is a great thing to eat and there are better ways to add it to your diet than the classic cabbage detox diet soup.
While soup is good, what is even better is roasted cabbage. There is just something about the simplicity of roasted veggies. It has become one of my favorite ways to prepare vegetables. Cabbage has become one of the newest vegetables on my list to roast and it is so good! All you need is a head of cabbage, some olive oil and some salt and pepper and you end up with delicious roasted cabbage. It turns ordinary everyday cabbage into something really special that even picky eaters, like my oldest son, gobble up. If you haven’t tried it, it needs to go on your to try foods list so you can see for yourself just how good it is!
- 1 head cabbage, sliced into six 1-inch pieces
- 6 tablespoons olive oil
- salt and ground black pepper to taste
- Preheat oven to 425 degrees F (220 degrees C).
- Brush each cabbage piece on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking sheet.
- Bake in the preheated oven until tender, 40 to 55 minutes.