One of my absolute favourite vegetables at the moment is cabbage. If you know me well, this may surprise you. Cabbage isn't exactly considered one of the most exciting or delicious vegetables to eat. However...
Cabbage is wonderful for supporting healthy liver detoxification pathways. Cabbage is known as a cruciferous vegetable. The cruciferous family contain a substance called indole-3-carbinol, which supports our livers to get rid of old and unwanted oestrogen (that goes for men and women). You may have read about balancing hormones in my previous post on Hormonal Health.
The easiest way to increase your intake of cruciferous vegetables is to either add them to broths and soups, steam them to go alongside dinner, for eat them fermented (which is the best way to eat them). It is very important to cook these vegetables as they contain a substance called goitrogen, which consumed in high amounts (and frequently) can harm the thyroid gland and also impact on fetal development of a baby. Always cook broccoli, cauliflower, brussel sprouts, bok choy, kale, and cabbage to make sure consumption of these foods is safe.
This Red Rice & Cabbage Broth recipe is a safe and nutritious way to eat cabbage. I tend to make a big batch on a Sunday afternoon and have it for dinner that night, then for lunches during the week. I also melt a teaspoon of coconut oil in each serving to increase my intake of quality fat for ample energy and to support hormone health. I hope you enjoy it as much as I do!
Red Rice and Cabbage Broth
1 1/2 white onion, diced
6 garlic cloves, diced
4 rosemary sprigs
1/2 squash, peeled, cubed
1 whole white cabbage, thinly sliced
2 vegetable bouillon cubes (no added gluten, sugar, wheat, msg)
zest of one lemon
5 small bay leaves
2 tsp flaky salt
1 Tbsp apple cider vinegar
6 - 7 cups boiling filtered water
2/3 cup organic camargue (red rice)
- Place rice in a small saucepan and cover generously with filtered water.
- Cover and bring to the boil. Cook for 15 minutes, rinse well, then drain. Set aside.
- Melt a spoon of coconut oil in a large saucepan.
- Add onion, garlic, rosemary, cover and sweat for 10 minutes.
- Add squash, cabbage, vegetable bouillons, lemon zest, bay leaves, salt, pepper, apple cider vinegar, and finally the water. Stir well and cover.
- Bring to the boil, then turn down the heat and allow to simmer for 1 hour covered.
- Add the red rice, stir well.
- Taste, and adjust seasoning.
- Serve with chopped parsley and sunflower seeds (optional).
Feed, nourish, value yourself.