Why you need cabbage
DID you know that cabbage can detoxify, heal and cleanse your body? In addition, according to Richard Ssenviri a nutritionist at Snack Centre at Garden City, cabbage contains chlorophyll, vitamin C, carbohydrates, proteins, vitamin A, fibre, magnesium and
By Godwin Ayesiga
DID you know that cabbage can detoxify, heal and cleanse your body? In addition, according to Richard Ssenviri a nutritionist at Snack Centre at Garden City, cabbage contains chlorophyll, vitamin C, carbohydrates, proteins, vitamin A, fibre, magnesium and vitamin K and, therefore, can heal backaches and headaches.
CONSUMING CABBAGE
Ssenviri says, you can either eat it fresh or fry it. To keep the minerals, vitamins intact, Ssenviri advises that one should fry cabbage for about five to seven minutes using cholesterol free oil such as olive oil.
He also says one can make juice out of the cabbage using a juice extractor. It costs between sh145,000 to sh160,000 at most shops selling kitchen electronics.
Ssenviri says cabbage can be combined with other vegetables when juicing. For the best taste, Ssenviri recommends a combination of cabbage and avocados, tomatoes and cabbage, carrots and cabbage or spinach and cabbage.
Juuko Ndawula a consultant with International Institute of Alternative and Complimentary medicine in Kampala says cabbage is an energy-giving food. He adds that cabbage juice is alkaline and it reduces acidity in the stomach giving a good environment for the healing of ulcers.
Grace Nambatya the director of Natural chemotherapy with Ministry of Health agrees with Ndawula. She however, says the cabbage juice that will create the healing environment for ulcers should be from cabbage on which pesticides were not applied.
MAKE CABBAGE SAUCE
Dry cabbage can be delicious when prepared with groundnut paste.
Prepare the g.nut paste.
Add the paste to the dry cabbage. Stir the mixture for five to 10 minutes because cooking the cabbage for a long time will make it lose its nutritional value.
Serve hot.
HOW TO PRESERVE CABBAGE
You do not need a fridge to preserve your cabbage. It can stay fresh for about one-and-a-half weeks if kept in a cool and dry place.
The other option of preserving cabbage is drying it, says Ssenviri. Here’s how.
Wash the cabbage thoroughly to remove any soil
Chop it into long and thin slices so that the cabbage take a short time to dry
Dry the cabbage in the sun, which takes about two to three days.
Store the cabbage in a clean dry place.
The advantage of drying your cabbage is that, even when it is out of season, you can still have it on your menu.
DID you know that cabbage can detoxify, heal and cleanse your body? In addition, according to Richard Ssenviri a nutritionist at Snack Centre at Garden City, cabbage contains chlorophyll, vitamin C, carbohydrates, proteins, vitamin A, fibre, magnesium and vitamin K and, therefore, can heal backaches and headaches.
CONSUMING CABBAGE
Ssenviri says, you can either eat it fresh or fry it. To keep the minerals, vitamins intact, Ssenviri advises that one should fry cabbage for about five to seven minutes using cholesterol free oil such as olive oil.
He also says one can make juice out of the cabbage using a juice extractor. It costs between sh145,000 to sh160,000 at most shops selling kitchen electronics.
Ssenviri says cabbage can be combined with other vegetables when juicing. For the best taste, Ssenviri recommends a combination of cabbage and avocados, tomatoes and cabbage, carrots and cabbage or spinach and cabbage.
Juuko Ndawula a consultant with International Institute of Alternative and Complimentary medicine in Kampala says cabbage is an energy-giving food. He adds that cabbage juice is alkaline and it reduces acidity in the stomach giving a good environment for the healing of ulcers.
Grace Nambatya the director of Natural chemotherapy with Ministry of Health agrees with Ndawula. She however, says the cabbage juice that will create the healing environment for ulcers should be from cabbage on which pesticides were not applied.
MAKE CABBAGE SAUCE
Dry cabbage can be delicious when prepared with groundnut paste.
Prepare the g.nut paste.
Add the paste to the dry cabbage. Stir the mixture for five to 10 minutes because cooking the cabbage for a long time will make it lose its nutritional value.
Serve hot.
HOW TO PRESERVE CABBAGE
You do not need a fridge to preserve your cabbage. It can stay fresh for about one-and-a-half weeks if kept in a cool and dry place.
The other option of preserving cabbage is drying it, says Ssenviri. Here’s how.
Wash the cabbage thoroughly to remove any soil
Chop it into long and thin slices so that the cabbage take a short time to dry
Dry the cabbage in the sun, which takes about two to three days.
Store the cabbage in a clean dry place.
The advantage of drying your cabbage is that, even when it is out of season, you can still have it on your menu.