One of the Best Cancer Fighting Foods

According to scientists at Stanford University, one cup of this chopped veggie is loaded with sulforaphane and that increases your body’s production of enzymes that disarm cell damaging free radicals. Sulforaphane actually boosts your levels of these cancer-fighting enzymes higher than any other plant chemical. So what is this powerfully packed vegetable?

Cabbage! Both the red and the green. The red has 15 times more skin protecting beta-carotene If you do not like this cruciferous vegetable, don’t fret, there are lots of ways to prep this baby that you could enjoy.

Roasted and sauteing cabbage are great ways to bring out and really enjoy the flavor.

Roasted Green Cabbage:

Ingredients:

• 1 cabbage
• EVOO or 2 tablespoons of butter
• Salt
• Pepper
• Garlic powder

Instructions:

1. Set oven to 400 degrees
2. Slice cabbage into round steaks and place on baking sheet with tinfoil
3. Brush either EVOO or melted butter on both sides of the steaks
4. Sprinkle with salt, pepper and garlic powder
5. Bake for 20 minutes then flip each steak over and bake for 20 minutes
6. Serve as appetizer or side dish

Sauteed Red Cabbage

(you can use green if you’d like)

• 1 cabbage
• EVOO
• Soy Sauce
• Teriyaki Sauce

1. In a saute pan, drizzle a bit of EVOO on medium heat
2. Slice cabbage into thin slices and pull apart as you add to pan
3. Drizzle soy sauce and put lid on for 2 -3 minutes
4. Lift the lid and stir cabbage. Place the lid back on to keep moisture in and lower heat to low
5. Let simmer for a bit, returning every 2-3 to stir
6. As The cabbage softens, add the teriyaki sauce, stir and cover again for the final 3 minutes
7. Depending on how soft you like it, it will take about 15 minutes (give or take) before it’s ready

I like to eat this with brown rice pad thai noodles and broccoli. How do you think you will eat it?