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From Welsh folklore comes the belief that ironing a cabbage leaf with a hot iron and securing it over the affected area will help to alleviate the pain associated with rheumatism and arthritis. Additional external preparations can be made by bruising the leaves and placing them over the affected part or by grating the leaves and securing them with a cloth or bandage. These preparations have been commonly used in the past to beautify the skin, clear up skin eruptions, or to aid in the healing of wounds.
Internal preparations have long been used to improve digestion and constipation issues, symptoms of frostbite, and mental irritability. The sulphur content of cabbage helps to purify the blood and eliminate parasites from the digestive system (especially when taken with fresh garlic). In addition, this valuable plant also contains iodine, is rich in vitamin C (outer leaves), and calcium (particularly in the outer leaves).
As many of you may know from visiting Human Nature, LLC, regular consumption of sauerkraut (see recipe below) will help to cleanse and rejuvinate the digestive system while also increasing the population of beneficial intestinal flora within the gut.
Featured Recipe: Sauerkraut with home-made whey
Makes 1 quart
1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoones whey (see below)
In a large mixing bowl, combine all ingredients. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or
meat hammer until the juices rise to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age. Enjoy!
Home-made whey instructions:
Line a strainer with a clean cotton dish towel. Pour in yogurt or separated milk, cover and let drain for several hours. The liquid that drains is the whey & the solid that remains in cream cheese. |
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