When cook­ing cab­bage, remove tough or bruised outer leaves (save for soup stock). But not too many because out­side leaves con­tain more vit­a­mins and food value. Remove tough end stalk.

Slice finely, put in oiled bak­ing dish, cover with whole-grain bread crumbs and 4 cup Cab­bage (raw) has amaz­ing prop­er­ties. It stim­u­lates the immune sys­tem, kills bac­te­ria and viruses, heals ulcers, and accord­ing to Dr. James Balch in Pre­scrip­tion for Dietary Well­ness, your chances of con­tract­ing colon can­cer can be reduced by up to 60% by eat­ing raw cab­bage weekly. Dr. Saxon-Graham states that those who never con­sumed cab­bage were three times more likely to develop colon cancer.

A Japan­ese Study shows peo­ple who ate raw cab­bage had the low­est fatal­ity rate from any can­cer. Ther­a­peu­tic ben­e­fits have also been attrib­uted to raw cab­bage in rela­tion to scurvy, gout, rheuma­tism (arthri­tis), eye dis­eases, asthma, pyor­rhea, and gangrene.

We add raw cab­bage to sal­ads and even make sand­wiches wrapped in cab­bage leaves instead of bread. These cab­bage wraps are so delicious!

Eat Plenty of Raw Cab­bage – Mir­a­cle Cleanser and Healer Bragg Organic Olive Oil. Add 3 table­spoons soy milk or water, short bake until ten­der. Brown a few min­utes under broiler. Spray with Bragg Aminos and dash of Bragg Vine­gar and serve.

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