They may smell like rotten eggs when overcooked, but cabbages are highly nutritional vegetables. Add herbs to the pot and you have a pot pourri of vitamins, minerals and antioxidants.
Cabbages are an excellent source of Vitamins C and K, and a good source of Vitamins A, B1, B2 and B6, as well as manganese, calcium and potassium. They also contain trace amounts of iron and zinc. Red and purple cabbages have higher levels of antioxidants than white cabbages.
There’s evidence to suggest that the more garlic we eat, the less likely we are to suffer from cardiovascular disease. Garlic supplementation has also been shown to reduce cholesterol levels, lower blood pressure and inhibit the formation of blood clots. But that’s not all. Garlic is a natural antibiotic, and as such can help treat infections of the lungs, as well as being an effective treatment for coughs and colds.
In 1858, Louis Pasteur was the first to scientifically verify garlic’s antibacterial properties. During WWI garlic juice, water and sphagnum moss were used to bandage wounds, then again during WWII to prevent septic poisoning and gangrene. But long before that, garlic poultices of moss, garlic and wine were used to treat soldiers in Ancient Rome.
Nutritionally, garlic contains vitamins A, B1, C and E, as well as calcium, selenium, germanium, sulphur, magnesium, copper, potassium, zinc and iron. It also contains antioxidants.
Garlic is indeed a magical herb.