Wild cabbage, from a vegetable crops have been derived, including broccoli, cabbage, cauliflower, collards, Chinese broccoli, Brussels sprouts, kale, curly kale, and kohlrabi, among others. Although the varieties are so numerous as to complicate a general description, the plant is generally stout herbaceous annual, biennial, or occasionally perennial with smooth, glaucous (waxy), rounded lower leaves, which originated in Europe and has been cultivated since Roman times or before.
It does not receive as much attention as other cruciferous vegetables, but cabbage, actually packs a good nutritional punch, and is one of the most potent medicinal foods that you can buy anywhere.
- ½ head red cabbage, chopped finely
- ½ head white cabbage, chopped finely
- ½ red onion, chopped
- ½ cup chopped cilantro
- ½ jalapeno pepper, minced (optional)
For the Dressing:
- 1 teaspoon gomasio (ground sesame with salt)
- 1 cup almond butter
- ½ cup cilantro, chopped
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced fresh ginger
- ½ jalapeno pepper, chopped (optional)
- Juice of half a lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon seasoned rice vinegar
- 1 cup olive oil
- 1 tablespoon white miso paste* (optional)
- Mix the cabbage with the chopped onions. Add cilantro andjalapeno.
- Place all the dressing ingredients into a food processor and blendbriefly. Mix into salad mix and serve.
This recipe makes six servings.
(From Healthy Recipes for Your Nutritional Type)
*Can be found in the Asian aisle at the grocery store, or at an Asian …
Combine the cabbage, almonds, sesame seeds and green onions in a large serving bowl. Remove the seasoning packet from both ramen soup mixes and reserve for another use. Crumble the ramen noodles into small pieces and add to the cabbage mixture.
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Photo Source: Neil Kremer