This recipe is chosen for women’s health week because cabbage is a great cruciferous vegetable loaded with fibre, anti inflammatory properties, cardiovascular support and also has the potential to help with hormone balancing (specifically estrogen.) This means good things for the ladies out there! Let’s not forget that cabbage is also a great source of vitamins K and C. Purple cabbage especially has a high content of antioxidants because of beta carotene that gives it it’s bright purple colour.
Time to cook: 2.5hrs
Serves: 5 (as part of a balanced meal)
- 1 purple cabbage
- 4-6 garlic cloves
- 2-4 tbsp of extra virgin olive oil (EVOO)
- Natural sea salt & Pepper
- Aluminum foil
- Baking sheet
1. Peel the outside leaf of cabbage free. Cut the cabbage in 2 equal parts. Cut a small piece of each end so it can stand flush.
2. With a spoon scoop out a central hole in the middle of each piece of cabbage. Fill the hole with the desired number of peeled garlic cloves.
4. Pour a generous amount of EVOO overtop of the cabbage and a little on the aluminum foil so when you wrap the cabbage the edges with the olive oil will touch the sides of the cabbage.
5. Sprinkle natural sea salt and pepper over top.
6. Wrap pieces of cabbage with aluminum foil, place on baking sheet and put in 350 degree Fahrenheit (176 degrees Celsius) for 2.5 hrs.
*An option when cabbage has been cooked is to open the aluminum foil and broil the tops of the cabbage until they are slightly crispy.
Sarah Kent is a Naturopathic Doctor practicing in Bridgeland. An athlete herself, Sarah understands the need to be healthy so optimal training & racing can be realized. She offers free 15 min consultations at Naturmend, come in and chat with her today.