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SKINNYPUP's Photo SKINNYPUP SparkPoints: (6,675)
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9/27/07 1:40 P

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WOW, I would have never thought to include cabbage in a smoothie. Awesome suggestion.

:)

I'm only as strong as the coffee I drink and the hair spray I use...

DDODOD's Photo DDODOD Posts: 24
9/27/07 12:23 A

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I DON"T LIKE cabbage, BUT, I LOVE making smoothies- and I just whip a fistful of cabbage into my smoothie-you don't even taste it...but you get all the benefits of the raw cabbage.
Cheers,
Jen

Edited by: DDODOD at: 9/27/2007 (00:23)
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LISANCAROLINA's Photo LISANCAROLINA Posts: 500
9/26/07 9:15 P

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I take a head of cabbage, cut it in quaters and put in covered mirowave dish with just a couple tablespoons of water - micro on high for about 5 minutes - eat as is or season with vinigar and/or fresh ground pepper. We like cabbage with porkloin or cooked ham.

Lisa

Life is too short for cheap wine.



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RIVERROCK's Photo RIVERROCK Posts: 61
9/25/07 9:37 P

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coleslaw with oil and vinigar, let it sit for a while or a day.. thats preety much the only thing I know ....and cabbage rolls...mmm

I love the information in the superfoods! emoticon

Edited by: RIVERROCK at: 9/25/2007 (21:48)
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CONSCIENTIOUSSS's Photo CONSCIENTIOUSSS Posts: 166
9/24/07 6:46 P

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I've wanted to start incoporating a greater variety of vegetables into my meal plan because I tend to be very monotonous, sticking to what I like, but I know that variety is better nutritionally. I tried cabbage once, but I used it raw, as an alternative to tortillas for tacos, and that didn't taste so great :) I don't really like mayo and try to keep from putting too much dressing/ non-food items into the mix. What yummy, healthy cabbage recipes do you use?

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CGSX3MOM's Photo CGSX3MOM Posts: 983
8/28/07 3:40 P

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No skinnypup,I am not taking chemo.Thank goodness.I am a nuses aide and I have a family member that will be starting chemo in a couple of weeks,I read up on some diet info for chemo patients for her and cabbage especially coleslaws are recommended for chemo patients,as well as pineapples.

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As SCARLETT O'HARA would say now""As GOD as my witness,I'll go to the GYM,EAT CLEAN and never allow MYSELFto get FAT AGAIN"""Robert Kennedy OXYGEN MAG.


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SKINNYPUP's Photo SKINNYPUP SparkPoints: (6,675)
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8/28/07 3:19 P

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Chemo, you? Well, my thoughts and best wishes and prayers are with you now.

emoticon

I'm only as strong as the coffee I drink and the hair spray I use...

CGSX3MOM's Photo CGSX3MOM Posts: 983
8/28/07 3:10 P

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Thanks for the info, I started making coleslaw last week with just using the red cabbage,raisins and pinapple tidbits and a little onion and mayo lite dressing.Turned out pretty good, even my kids liked it they said it was pretty in color.I know cabbage especially coleslaws are good for the immune system while taking CHEMO. emoticon

REWARD for GOAL WEIGHT..A WEIGHTLOSS DIAMOND RING.
As SCARLETT O'HARA would say now""As GOD as my witness,I'll go to the GYM,EAT CLEAN and never allow MYSELFto get FAT AGAIN"""Robert Kennedy OXYGEN MAG.


profile.myspace.com/index.cfm?fuseac
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SKINNYPUP's Photo SKINNYPUP SparkPoints: (6,675)
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8/28/07 12:52 P

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Tip: In a hurry? Get shredded, now also available fine called 'angel hair'. Use as a primary base for salads or top in your sandwiches, burgers, tortillas.
MMMM!!!

On Cabbage:
The origin of the English word cabbage is the Latin caput, which means "head." Cabbage is one of the most ancient vegetables, with evidence of its cultivation dating back more than 4000 years. Cabbage was immensely popular with both the Greeks and Romans. During the Middle Ages, farmers in Northern Europe developed compact-headed varieties that were capable of thriving in cold climates. People with little else to eat became reliant on the sturdy cabbage for their winter survival, and it thus because known as a "poor person's vegetable." But that doesn't mean cabbage is only for the economically-challenged! Centuries of cultivation have led to a virtual family tree of cabbage relatives, including kale, broccoli, cauliflower, and Brussels sprouts, and all of them are terrifically healthy and worth remembering to eat on a regular basis.

Culinarily Speaking: Buy heads that are tight and not too large, with perky, tender leaves that are not withered-looking in any way. Store heads of cabbage in a cool, dry place (not necessarily the refrigerator, if you have a cellar that stays pretty cold during the winter). A note about red cabbage: You may have noticed that it turns blue, sometimes, when you cook it. That would be caused by the presence of any alkaline substance (like the lime in tap water, for example). If this discoloration tends to happen when you cook red cabbage, and you would prefer that it keep its original color, add some type of acid, like vinegar, to its cooking liquid.

Nutritionally Speaking: Cabbage is a member of the Brasscia family, also called the cruciferous vegetable family, all members of which contain certain strong phytochemicals that are thought to be protective of good health and a shield against some cancers. Although absolute conclusions have not yet been drawn, much evidence of Brassica vegetables' cancer-fighting properties is in place, and there's good supportive research to this effect being published in medical and scientific journals. The universal recommendation: Eat more cabbage-related vegetables!!!

From: Mollie Katzen online emoticon

Edited by: SKINNYPUP at: 8/28/2007 (12:53)
I'm only as strong as the coffee I drink and the hair spray I use...

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