Low Cabbage Soup Cookbook: The Ultimate Guide and Delectable Recipes for Healthy Cabbage Soup Diet

By Lisa H. Gregory

Cabbage is a leafy vegetable of the Brassica family, which also includes broccoli, cauliflower, and Brussels sprouts, and it's one of the oldest known vegetables, dating as far back as 4,000 B.C. in China.Cabbage is native to Southern and Western Europe. It was believed that Cabbage to be domesticated before 1000 BC in Europe. Cabbage was cultivated for more than 4,000 years and domesticated for over 2,500 years. Though cabbage is connected to the Irish, Cabbage was brought from Asia by the Celts around 600 B.C. to Europe. Savoys were developed in 16th century. In the middle ages, Cabbage had become the part of European cuisine. It comes in several varieties-green, red, and savoy-which can be eaten raw or cooked, thrown in a soup, tossed in a salad or stir fry, topped on fish tacos, or simply just steamed by itself. Even boiled, as you would for your favorite St. Patrick's Day meal, corned beef and cabbage Cabbage is rich in Vitamin C, beta-carotene and fiber. It is also loaded with good amount of calcium, magnesium and potassium. Furthermore, it contains folate, fiber, zinc, sodium, copper and omega-3 fatty acids. The Cabbage of 75 gm provides 28.1 mg Vitamin C, 22 g Vitamin B9, 36 mg Calcium and 147 mg Potassium. The same amount provides 17 calories.The inexpensiveness and health benefits of cabbage earned it its nickname "drug of the poor" during the Middle Ages. If you are truly trying to improve your diet, adding this cruciferous vegetable to your meal plan is a good place to start.

• Format: Paperback
• Language: English
• ISBN: B08FP1STZQ
• ISBN13: 9798674257530
• Release Date: January 1
• Publisher: Independently Published
• Length: 110 Pages
• Weight: 0.30 lbs.
• Dimensions: 0.2" x 5.5" x 8.5"