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A Guy's Gotta Eat
The regular guy's guide to eating...
Millennium Cabbage
Cabbage
of today doesn’t have to be your grandmother’s borscht – not that
there’s anything wrong with that. Whether her recipes came from
Ireland, Germany, Italy, Russia, China or Africa, it’s a healthy,
cheap, resilient (long shelf-life) and versatile vegetable that can
be flavored a thousand ways. Raw or cooked, it’s great to have
around for a fast, hearty meal that is kind to your waist (10-20
calories per handful) and your self-respect.
photo: by
gourmetsleuth.com red and white cabbage
The Facts
Yeah, it has a distinct aroma when cooked and might cause some
people to be excessively flatulent, but each of those problems has a
remedy (open windows, a nice walk after dinner, Bean-o); the
pervasiveness of this vegetable might also be the reason it’s so
good for you. Ancient Romans considered it a cure for cancer and
current research shows that two or more cabbage meals per week are
associated with a 66 percent reduction in risk of colon cancer in
men. Additionally, risk reductions in cancers of the lung, stomach
and breast were found in 65 separate studies to be associated with
consumption of cruciferous vegetables (cabbage, broccoli, spinach,
bok choy, Brussels sprouts and cauliflower). If you have been
diagnosed with high blood pressure, you almost always can benefit
from an increase in vegetable consumption.
Given the stresses of modern life – physical and psychological – and
the damage they do to your body, it’s a food for today.
Five-Minute Cabbage Dinner:
Here’s a fast salad that
can be made in less than five minutes from long shelf-life
ingredients. In addition to the health benefits of cabbage, it has
enough protein (53 grams) and complex carbohydrates to fit the needs
of a guy engaged in strength training exercises. A little chopping
and mixing is all it takes to make this cool meal.
You need:
• 1/2 head of chopped cabbage (either red/purple* or
green)
• Onion, finely chopped
• Tuna, 6 ounces (more if you like; check Nutritional
Facts for protein and calorie information)**
• Canned beans (we recommend a full 15 ounce can of Garbanzo/Chick
Peas)
• Dressing: Two Tablespoons each of olive oil and balsamic
vinegar, plus seasonings and mustard to taste
Directions:
1. Chop cabbage and onion and put in a serving bowl
2. Break tuna up and sprinkle on top
3. Add beans to bowl
4. Mix dressing ingredients and pour on salad
5. Options: Add frozen corn for texture and sweetness
and Parmesan cheese
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Russ Klettke |
