Cabbage is an incredibly healthy veggie that belongs in the family of Brassica vegetables. Its shape can be different, from oval to round and it has white and green leaves. Cabbage provides plenty of health benefits. It’s extremely rich in antioxidants that are good for the skin.
In addition, it’s rich in iron, potassium, and a lot of vitamins. Cabbage is an indispensible part of Eastern and Western cuisines. It detoxifies the liver and the blood, eliminates blemishes, and treats arthritis. If applied externally, it can treat pimples, skin irritations, wounds, bites, acne, eczema, psoriasis, redness, and leg ulcers.
Its regular consumption rejuvenates the skin thanks to the high amounts of vitamin C. Moreover, cabbage slows down the aging process. Its high content of vitamins A and D protect from UV rays and support the skin health.
There are different types of cabbage:
This is the most common types, full of nutrients and vitamins, and added to salads, various meals, and side dishes.
The purple or red cabbage is denser and has more peppery flavor. It has the same amount of nutrients than the green cabbage.
This type of cabbage has bigger and darker leaves, but it mostly consists of light and pale green which are the most suitable for wrapping some fillings.
Bok Choy or Wombok
Also known as the Chinese cabbage, it’s has an oval shape and paler green leaves with white veins.
All cabbages are amazing for joint pain; therefore, take a look how to prepare a cabbage compress:
Ingredients you will need:
First of all, take out the outer leaves of the cabbage and wash the remaining well. Then, let it dry and remove the hard stem. Next, to release its juice, roll a rolling pin over the leaf. Then, take a foil and wrap it in it and put it in the oven for a couple of minutes. Afterwards, apply it on the affected body part and secure it with a bandage. Remove it after 60 minutes. Repeat the procedure twice a day. In case you want a cold compress, keep the cabbage leaves in the fridge before applying them on the painful body part.
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