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The blog of Kate Schwabacher, Yoga teacher, Ayurvedic consultant, and a Chinese Medicine student. Healthy recipes, yoga ideas and more. 


Kate Schwabacher

There are a myriad of reasons to love cabbage in addition to its beauty. It's hearty, so holds up well texturally when cooked. It's inexpensive and lasts longer than that wilting bunch of lacinto kale. And there are many health benefits!

Cabbage can be used for joint pain, constipation, cough, the common cold, ulcers, healing wounds, irritability, and weight loss too! It's a pretty incredible plant, and its gentle pungency is perfect for improving circulation and mental alertness in Spring. 

I always know when Spring has rolled around because I start craving cabbage in salads and in my sautées. As you may know, cabbage is also known for causing gas, but with the addition of fennel seeds and scallions you'll be in the clear. ;)




Serves 2 small servings or 1 large.   

  • 1/2 Tbs Coconut oil
  • 2 chopped scallions
  • 1/2 tsp fennel seeds
  • Loosely packed 2 c chopped purple cabbage
  • (Optional) skinned & chopped broccoli stalk
  • Sea salt

In a pan over medium heat, melt oil and stir in scallions and seeds. After two minutes, add the broccoli stalk if using and stir for another minute. Add cabbage and a splash of water. Stir more or less continuously until cabbage is soft outside but still with a bit of bite, about four minutes. Serve warm and chew well. 

*If you don't have a broccoli stalk available, adding a touch of any green vegetable or leafy herb (parsley, cilantro, dill) will make the dish more visually appealing.