We've been on a cabbage kick right now, think repairing my sister's gut after a hospital delivery and supporting my family's immune system with the BIG difference in weather from living in Florida, Little Rock and then to COLD, way less sun, Chicago.
So why cabbage?
Eating cabbage, whether raw, cooked, or fermented, can nourish your gut and help your immune system stay strong! It is rich in prebiotics to support the good bacteria in your gut, which plays a role in maintaining your overall health and we all need that right now during cold/flu season!
A healthy gut microbiome supports digestion, reduces inflammation, and plays a key role in maintaining overall health. Additionally, fermented cabbage (like sauerkraut or kimchi) contains probiotics that directly add beneficial bacteria to your gut, enhancing digestive health and gut resilience.
Cabbage is a great source of vitamin C too, which is a powerful antioxidant that helps support the production and function of white blood cells, which are essential for fighting infections.
Ingredients:
- 6 cups Green Cabbage (sliced thick)
- 1/4 cup Extra Virgin Olive Oil
- Sea Salt & Black Pepper (to taste)
Instructions:
- Preheat the oven to 425ºF (220ºC) and line a baking sheet with unbleached parchment paper.
- Place the cabbage slices on the baking sheet.
- In a small bowl, mix together the olive oil, salt, and pepper and garlic powder
- Using a brush or your hands, coat the cabbage slices in the mixture. Add to both sides making sure they are well coated.
- Bake in the oven for 35 to 40 minutes, rotating the pan halfway through until browned around the edges and crispy. Serve and enjoy!
* you can also just throw the oil and spices on and not mix it in a bowl - totally up to you!
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