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On trend… and Cabbage

January 23, 2016

cabbageIs green juice passé? Are we done with cute cupcakes and French macarons? I always thought those little meringue discs were over-rated. Food trends ebb and flow, influenced recently by new food science. Buzz words like ‘umami’ and ‘superfood’ no longer buzz!

I wonder what new trends will start in 2016.

I hear that seaweed is going to be the new kale and smashed cucumber on bread is the new avocado on toast.



Apparently camel milk is the new coconut water; I do like coconut water, but believe it has to be drunk straight out of the coconut, I’m not sure about milk drunk straight out of the camel! Have you noticed that craft beer (and the beer cocktail) is hotter than wine? Oh, and move over cold drip coffee cocktails,  I think that sticky cinnamon scrolls are going to prevail. Perhaps wishful thinking on my part, but no… I don’t need the distraction!



On a more sober level, I have been seeing quite a bit about roasted cabbage recently so I thought I would give it a shot – and it is seriously yummy.

Poor cabbage always got a bad rap in the past, it has connotations of poverty and farting! But it is an excellent source of vitamin C and vitamin K, and is also a good source of vitamin B6 and folate.

There is research on cabbage phytochemicals to discern if some cabbage compounds may have anti-disease effects. Such compounds include sulforaphane and glucosinolates which may stimulate the production of detoxifying enzymes during metabolism and may have protective effects against colon cancer.

In addition to its usual purpose as an edible vegetable, cabbage has been used historically as a medicinal herb for a variety of ailments. The Ancient Greeks used it as a laxative, and for liniments used to help bruises heal. Indeed as a poultice, its cooling properties can treat abscesses, soothe sore feet and relieve croup. Not to mention the old cabbage leaf in the bra trick for engorgement during breast-feeding – it worked for me! Pretty amazing really!

The ancient Romans and Egyptians recommended it for drunkenness—both preventatively to counter the effects of alcohol, and to cure hangovers. This traditional usage persisted in European literature until the mid-20th century. Well, who would have thought!?

So prepare this salad and be confident that you will be hangover free, constipation free and use any leftovers for your sore feet or boobs!! Well…. perhaps the constipation part, maybe…!



half a green cabbage

3 tabs toasted sunflower seeds

2 tabs goji berries


40g red wine vinegar
1 tab balsamic vinegar
90g olive oil
1 teas salt
a few sprigs of thyme
salt & pepper to taste


In the TM add the vinegars & olive oil, salt & thyme and blend on SP 7 for 10 seconds.


Cut the cabbage into wedges and toss on a baking tray with 3 tablespoons of salad dressing. Roast in a hot oven 200°C for 15 minutes and then turn the pieces over. Continue to bake at 180°C for another 10 minutes. Drizzle with more salad dressing to taste and garnish with the sunflower seeds and goji berries. Taste for seasoning & serve.

3 Comments leave one →
  1. crescentmoonramblings permalink
    January 23, 2016 7:29 pm

    Oh Sarah, you make me laugh. I love finding out the history you share about different foods. Who would have thought cabbage is good for sore feet. Lol. I love baked cabbage tossed with seeds, vinegar and oil. I like the idea of adding goji berries. Yum.

    • January 26, 2016 7:33 am

      Thanks Shannyn. This baked cabbage is replacing my penchant for baked cauliflower at the moment!

      • crescentmoonramblings permalink
        January 26, 2016 8:00 am

        Nice. I do like baled cauli too. It is so easy and can be dressed up or left plain. Mm, nice swap.

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