Kale, avocado, and lemons are a staple in my diet.
So imagine my shock when I went grocery shopping with my Auntie for my morning smoothie recipe and couldn’t find kale. Initially, I thought the store had sold out so I nicely asked the sales lady and she gave me the most confused look.
Turns out, kale is not that common in Korea. It’s only sold in certain upscale, health stores. My Auntie said she would be happy to help me find it but in the meantime, recommended I replace kale for cabbage because it’s considered a superfood in Eastern Medicine.
Cabbage? But cabbage is so plain. It can’t have nearly the same goodness as kale!
I came home with a huge head of cabbage and immediately jumped on my laptop to research cabbage and was giddy with excitement at the health benefits!
Here’s my findings:
♡ Abundant source of vitamin C. I was surprised to find that it is actually richer in vitamin C than oranges. Vitamin C, as one of the best antioxidants, reduces free radicals in your body that are one of the fundamental causes of premature aging. It also helps in repairing the wear and tear on the body through the course of your life.
♡ Rich in fiber that helps with constipation and other digestion-related problems.
♡ High in sulphur that helps fight infections and helps with stomach ulcers.
♡ Glutamine is a strong anti-inflammatory agent, so consuming cabbage can reduce the effects of many type of inflammation, irritation, allergies, joint pain, fever, and various skin disorders.
♡ High in beta-carotene for eye health
♡ Aids in weight loss due to its high nutrient content of vitamins and minerals. And only contains 35 calories in a cup of cooked cabbage. Makes complete sense because I’m sure you’ve heard/tried at one point in your life the Cabbage Soup Diet.
♡ High in vitamin K and anthocyanins that improves brain health for better concentration.
♡ Calcium, magnesium, and potassium for bone health. These 3 essential minerals are integral in the protection of bones from degradation like osteoporosis.
♡ Helps detox the body with its high nutrient contents. It purifies the blood and removes toxins, primarily free radicals and uric acid.
This makes complete sense as kimchi (made with cabbage) is a daily staple in Korean diet. And the Chinese use bok choy (brother of cabbage) in many of their dishes.
Needless to say, I’ve been having my morning smoothie’s with cabbage every morning while in Seoul and not really missing kale. When I get back to the states, I think I’ll switch it up between kale, spinach, and cabbage.
As for the taste of adding cabbage in my smoothie, I can’t really taste it. When I use spinach, I can’t really taste it either. Sometimes I can taste kale as it does have a stronger taste. (which I don’t mind)
For fresh ingredients, I’ve added half an apple, half a lemon, frozen blueberries, plain unsweetened yogurt, and water.