Cruciferous vegetables are members of the Cruciferae family
and include many vegetables on our menu here at Moosehaven such as broccoli,
cauliflower, Brussels sprouts and cabbage.
It also includes kale, bok choy, turnips, greens, and radishes. Cruciferous are named for their cross like
shape of the leaves on many varieties. This family typically provides
beta-carotene, fiber, vitamin C, calcium, iron and folate. Many of these nutrients contribute to the
prevention of certain cancers and heart diseases.
One of
our favorite cruciferous vegetables is cabbage.
Legend has it that the plant in an allegory in which Zeus, sweating from
the exertion of explaining contradictory proclamations, had droplets turn into
cabbages. If it was created by the sweat of a God, it would be sustained by the
sweat of humankind because cabbage requires a lot of manpower to
cultivate. Throughout history it has
been used as a medicine and to treat many diseases and conditions. The ancient Egyptians believed it would allow
them to drink larger amounts of wine without getting a hangover! The romans used it for a headache cure. Cabbage appeared in America in the mid-1500
and was brought over by European settlers.
The first one credited with it in the New World was Jacques Cartier, a
French explorer who planted it in Canada.
It continues to be a popular vegetable due to its availability, low
cost, and versatility and variety. Below is 5 ways to add cabbage into your
diet.
1. Coarsely chop bok choy or other cabbage and drop
it into chicken or vegetable soup.
2. Cut napa cabbage into thin shreds and toss with
a vinaigrette. Top with a handful of chopped nuts, sunflower seeds, or roasted
squash seeds.
3. Roughly chop and sauté baby bok choy and chopped
broccolini with garlic and olive oil for a quick and easy side dish.
4. Cut a head of red or green cabbage in half through
the core, lay the cut sides down and slice into 1 to 2-inch pieces. Brush both
sides with oil and sprinkle with salt. Grill on a well-oiled grate or grill pan
until charred.
5. Combine shredded red cabbage with julienned
beets and a pinch of orange zest. Dress
with a vinaigrette for a variation on a side salad.
Joey
Quinlan, RD LD/N
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