October 20, 2005
as seen in "The Dinner Diva" syndicated column
by Leanne Ely

If there is one thing I'm pretty persnickety about, it's getting nutrition in every bite. These days, we're clobbered with junk food at every turn. How can you beef up your intake of precious vitamins and antioxidants, so important for your family's health? By eating more veggies, that's how!

The antioxidant protection of cruciferous vegetables is powerful. You need to know that vitamins C and E and beta carotene will help ward off disease and illness by helping combat harmful free radicals that naturally accumulate in the body. Free radicals damage your body, causing changes that can lead to all kinds of problems like cancer and heart disease.

One the most delicious cabbages, Savoy cabbage, is an amazing source of beta carotene and folate unlike other types of cabbage. Bok Choy, too, enjoys the same reputation. Who knew that choosing a simple cabbage could make such a different nutrient-wise? Folate is an important nutrient for preventing birth defects, as well as possibly protecting the body from cancer and heart disease, too.

I've just started getting into eating more cabbage, and in my opinion, Savoy is heads above the rest (get it?). Look for it in your produce section next time — it's the pretty-looking cabbage with crinkly, curly leaves and a pale green color. Bok Choy looks more like celery than cabbage, with its thick white stalks and dark green leaves.

Here are a couple of recipes to help you get more cabbage (specifically Savoy and Bok Choy) in your life and more antioxidant protection. It works great as a side dish for nearly anything!

Antioxidant Slaw

Braised Bok Choy