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Green Cabbage Local, Pesticide Free Nature's Glory
Cabbage contains significant amounts of glutamine, an amino acid, which has anti-inflammatory properties.
It is a source of indol-3-carbinol, or I3C, a compound used as adjuvant therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus (usually types 6 and 11) that causes growths in the airway that can lead to death.
In European folk medicine, cabbage leaves are used to treat acute inflammation. A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort.
Cabbage is often added to soups or stews. Cabbage soup is popular in Central Europe and Eastern Europe, and cabbage is an ingredient in some kinds of borscht. Cabbage is also used in many popular dishes in India. Boiling tenderizes the leaves and releases sugars, which leads to the characteristic "cabbage" aroma. Boiled cabbage has become stigmatized in North America because of its strong cooking odour and the belief that it causes flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an opportune source of vitamins and dietary fibre. Stuffed cabbage is an East European delicacy. The leaves are softened by parboiling or placing the whole head of cabbage in the freezer, and then filled with chopped meat and/or rice.
Fermented and preserved:
Cabbage is the basis for the German sauerkraut and Korean kimchi. To pickle cabbage, it is placed in a jar, covered with water and salt, and left in a warm place for several days to ferment. Sauerkraut was historically prepared at home in large batches, as a way of storing food for the winter. Cabbage can also be pickled in vinegar with various spices, alone or in combination with other vegetables. Korean kimchi is usually sliced thicker than its European counterpart, and the addition of onions, chillies, minced garlic and gingers is common.
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