Cabbage hamburger rice casserole
Cabbage is a vegetable that gets mixed reviews. As holistic health and nutrition expert Piper Gibson, AHND, TND, BCDNM, FDN-P politely explained to Mashed, “Cabbage is not easily digestedtoo much cabbage cabbage hamburger rice casserole cause gas, bloating, and even diarrhea. Yes, that’s quite some downside, or rather, backside.
If you’re dining solo, or perhaps in the company of anyone with an impaired sense of smell, you might still want to indulge in this “magical fruit” since, you know, the more you toot, the better you feel. Not to mention, cabbage may be one of the most diet-friendly foods you can find. Cabbage is also pretty darn nutritious. Gibson tells Mashed this vegetable is “a great source of vitamin C, which is essential for iron absorption, immune health, and collagen formation. One more nutrient that cabbage is particularly rich in is vitamin K, something Gibson says “helps with blood clotting and wound healing.
If you are taking anticoagulants, the higher amounts of vitamin K can impact these medications’ effectiveness. One of the best things about cabbage is how budget-friendly it is. Low Income Relief has it listed as one of their cheapest, yet most nutritious produce picks. If you want to save even more on your grocery bills, however, you could always try growing it yourself.
As Gibson points out, “Organic cabbage is best and will help you to avoid any toxic pesticides,” and when you’re growing it yourself, you’ll know exactly what pesticides have and haven’t been used. What’s the safest way to eat cabbage? Good to know that eating cabbage is relatively risk-free as far as exposing you to potentially harmful environmental chemicals, but is there a safer way to eat the stuff without any stinky side effects? Gibson says that how cabbage affects you depends to an extent on your gut health, saying “those with a healthy digestive system may be more tolerant of more significant amounts of cabbage. Another suggestion Gibson has for reducing cabbage’s gas-producing properties is to cook it, since cooked cabbage may not be quite as difficult to digest as the raw stuff. On this Wikipedia the language links are at the top of the page across from the article title.
This article is about the vegetable. Cabbage and cross section on white. Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. Cabbage was most likely domesticated somewhere in Europe in Ancient history before 1000 BC. Cabbage in the cuisine has been documented since Antiquity.
The varietal epithet capitata is derived from the Latin word for “having a head”. Cabbage” was originally used to refer to multiple forms of B. A related species, Brassica rapa, is commonly named Chinese, napa or celery cabbage, and has many of the same uses. The original family name of brassicas was Cruciferae, which derived from the flower petal pattern thought by medieval Europeans to resemble a crucifix.
The word brassica derives from bresic, a Celtic word for cabbage. The cabbage inflorescence, which appears in the plant’s second year of growth, features white or yellow flowers, each with four perpendicularly arranged petals. Many shapes, colors and leaf textures are found in various cultivated varieties of cabbage. Leaf types are generally divided between crinkled-leaf, loose-head savoys and smooth-leaf firm-head cabbages, while the color spectrum includes white and a range of greens and purples. Oblate, round and pointed shapes are found.
