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Homemade sauerkraut

Categories: Liver Qi Stagnation

Homemade sauerkraut
Overall Recipe: Benefits digestion, softens hardness, courses qi.

Cabbage: sweet, slightly bitter, cool or neutral. Strengthens stomach, improves digestion, courses qi and blood.
Salt: Softens hardness.
Caraway seed: warm, acrid. Courses qi.

Emily Hildebrand said:

Homemade Sauerkraut
Makes 1 quart1 medium cabbage, cored and shredded
1 Tbsp caraway seeds
1 Tbsp sea salt
4 Tbsp whey (or if unavailable/vegan, use 1 extra tablespoon of salt)
In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder, meat hammer or rolling pin for about 10 minutes to release juices. Place in a quart-sized, wide-mouth jar and press down firmly with the pounder until juices come out of the top of the cabbage. Cover tightly and keep at room temperature for about 3 days before moving into the fridge. It can be eaten immediately, and improves with age.
*Taken from Sally Fallon’s ‘Nourishing Traditions’

Cellophane noodle soup

Categories: Asian, Dryness Invading the Lungs, Kidney Unable to Grasp Qi, Lung Fluid Xu, Lung Heat, Lung Qi Vacuity, Noodles, Soup, Vegan, Vegetarian

noodle soup


4 large dried shitake
15 g lily buds, dried
½ cucumber
2 garlic cloves, halved
90 g white cabbage,chopped
5 cups boiling water
4 oz cellophane noodles
2 tbsp soy sauce
1 tbsp palm sugar
3 ½ blocks silken tofu
Fresh cilantro

Soak shitake in warm water for 30 min. soak lily buds in a warm water soak for 30 min. Put cucumber, garlic, cabbage in a food processor and grind to a smooth paste. Scrape the mixture into a large pan and add the measured boiling water.
Bring to a boil, then reduce and cook for 2 min. Strain into another pan, return to a low heat, and bring to simmer.
Drain the lily buds, rinse cold, then drain. Add the lily buds with the stock to the noodles, soy sauce and sugar and cook for 5 minutes.
Strain the mushroom soaking water. Discard stems, slice caps. Divide them and tofu among four bowls. Pour the soup over, garnish, serve.

Shitake: neutral, sweet. Strengthens ST, builds immunity, lowers B.P., detoxifies, anti tumor, lowers cholesterol
Lily flower: sweet, sl. Cold. Moisten and cools the lung, stops cough.
Cucumber: cool, sweet, bland. Clears heat, quenches thirst, relieves irritability.
Garlic: hot, acrid. Anti-viral, anti-cancer.
White cabbage: sweet, neutral. ST, KD. Nourish KD jing.
Cellophane noodles (rice): sweet, neutral. SP/ST. supplements, generates and preserves fluids
Soy sauce: salty, cold. SP/ST/KD. Harmonize MJ, clears heat.
Tofu: cool, sweet. Clears heat, lubricates dryness, promotes fluids. Strengthen SP.ST
Cilantro: slightly cool and acrid. Promotes sweating, strengthens digestion, promote qi flow.

This recipe will be ideal for a patient with Lung qi vacuity, possible with Kidney not grasping the Qi. The lily plant will have affinity for the lung and help to cool and moisten the lung. The cabbage and tofu will help build kidney energy to strengthen the descent of Lung qi. The cilantro and garlic provide acrid flavor to benefit the lung qi flow. Shitake also enhances the wei qi to protect against colds.

The effect of cooking on Brassica vegetables: Steaming wins…

Categories: Articles, Cooking tips

By Sissi Wachtel-Galor and Colleague
The brassica family of vegetables includes: broccoli, spinach, cabbage, cauliflower, Brussels sprouts, kale, collard greens, pak choi and kohlrabi. It is one of the healthiest and most nutritious vegetable groups. Recent research has highlighted its strong anti-cancer benefits.
Assessing antioxidant intake requires a food antioxidant database. However, cooking may affect antioxidant content due to antioxidant release, destruction or creation of redox-active metabolites. Here, effects of boiling, steaming and microwaving of broccoli, cauliflower, cabbage and choy-sum (Chinese cabbage) were explored by measuring antioxidant contents of raw and cooked vegetables.

Cooking water was also tested. For all cooked vegetables, antioxidant content was highest in steamed > boiled > microwaved, and decreased with longer cooking time, regardless of method. All steamed vegetables had higher antioxidant contents than had matching raw vegetables. Effects were variable for boiling and microwaving.  Microwaving caused greater antioxidant loss into cooking water than did boiling. Marked losses of anitoxidants occurred in microwaved cabbage and spinach.

To assess food antioxidant content/intake accurately, cooking effects need detailed study. Steaming may be the
cooking method of choice to release/conserve antioxidants. The cooking water is a potentially rich source of dietary antioxidants.

This is the reason why I prefer to cook the steamed vegetables for my mother. Good for her bowel disease and scleroderma.;-)


Categories: Articles, Food Education, Nutritional Information

Lean why cabbage is so good for us…