Cabbage lends some significant cholesterol-reducing advantages if it is cooked through the steaming process. The fibre-linked elements in cabbage tend to bind better with bile acids in one’s alimentary canal when it’s been cooked in steam. Once the fibre binds with the bile acids, it’s effortless for the acids to be expelled, thus resulting in a reduction of bad cholesterol levels. Although raw cabbage is a favourite in salads, steaming it can enhance its cholesterol-lowering ability, far better than eating it raw.
• Allow sliced, chopped, diced cabbage to settle for at least 7-15 minutes prior to cooking as it is an effective way of increasing the potential of health-boosting enzymes in the upper digestive region.
• One of the healthiest ways of preparing cabbage is through a sauté. Of all the cooking methods, sautéing brings out the best flavour while retaining and locking in the concentrated nutrients found in it.