Healthy Eating Royalty: Purple Cabbage
I like to make sure I include purple cabbage as a staple in my eating. While I do not eat purple cabbage every day, I have it every week in raw and cooked forms. Purple cabbage itself seems both omnipresent and invisible — adding silent drama to the world around it.
Purple Cabbage: A Quiet and Underrated Leader
In the plant-based world, leafy greens get a lot of attention for their health benefits. Most certainly, I have heard that message over the past few years. I eat leafy greens daily.
I aways include purple cabbage as part of the leafy green family, even though neither “leafy” or “green” are not words that come to mind with purple cabbage. But, cabbage is used in similar ways as leafy greens, and purple cabbage embodies quiet strength in this world from a health perspective.
Personally, I have grown to love purple cabbage, also known as red cabbage. I eat it raw, in salads, steamed, in soups, in smoothies, and in juices. I almost always have cabbage on hand because it is healthy, economical, and lasts a long time in the fridge.
Cabbage is especially helpful when I am scrambling to stay focused and on top of things. In short, purple cabbage is one of my quick go-tos for the times when I fight myself, for myself.
The health benefits, costs, and shelf-life of cabbage make it a great pinch-hitter for unpredictable times, especially when I run low or out of leafy greens. I also find purple cabbage to be filling. And, once I got used to having it plain, it is great to munch on.
Cabbage is one of the cruciferous vegetables. This family includes kale, collards, broccoli, chard, Brussels sprouts, arugula, cauliflower, and radishes as well as other vegetables. These are all nutritional powerhouses that are staples in my diet.
Besides all that, purple cabbage is beautiful!
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