Beef and Cabbage Stew
Cabbage is an excellent source of vitamin C and vitamin K, containing more than 20% of the Daily Value (DV) for each of these nutrients per serving (right table of USDA nutrient values). Cabbage is also a good source (10–19% DV) of vitamin B6 and folate, with no other nutrients having significant content per 100 gram serving (table).
Basic research on cabbage phytochemicals is ongoing to discern if certain cabbage compounds may affect health or have anti-disease effects. Such compounds include sulforaphane and other glucosinolates which may stimulate the production of detoxifying enzymes during metabolism. Studies suggest that cruciferous vegetables, including cabbage, may have protective effects against colon cancer.
Purple cabbage contains anthocyanins which are under preliminary research for potential anti-carcinogenic properties. Cabbage is also a source of indole-3-carbinol, a chemical under basic research for its possible properties.
- 1 Pound beef muscle
- 1 Onion
- 2 Carrots
- ½ Cabbage
- 1 Pepper
- 1 Tomato
- Black pepper
- Sea salt
- Olive oil
- Put the beef muscle on reduce heat to a gentle boil and cook until meat starts falling off.
- Slice the onions, carrots and peppers, Put them in frying pot and slow cook on quiet heat with olive oil and a little salt.
- Cut the cabbage and tomato in small pieces and put add them in the pot after a while.
- Cover the pot with lid and cook it 30 minutes on quiet heat.
- Then, add the boiled meat, salt, black pepper and parsley.