“Cabbage (including bok choy). Revered in ancient Rome as a cancer cure. Contains numerous anticancer and antioxidant compounds. Speeds up estrogen metabolism, is thought to help block breast cancer and suppress growth of polyps, a prelude to colon cancer. In studies, eating cabbage more than once a week cut men’s colon cancer odds 66 percent. As little as two daily tabespoons of cooked cabbage protected against stomach cancer. Contains anti-ulcer compounds; cabbage juice helps heal ulcers in humans. Has antibacterial and anti-viral powers. Can cause flatulence in some. Sauekraut (high in tyramine) can help trigger migraine headaches. Note: Some antioxidant, anticancer and estrogenic activity of compounds (indoles, in particular) are destroyed by cooking. Raw cabbage, as in cole slaw, appears to have stronger overall pharmacological activity.”  Food-Your Miracle Medicine a book by Jean Carper

World’s Healthiest Foods: Cabbage Also check out serving ideas to enjoy this nutritious vegetable.

I have only made this dish for three people, my friend Alex, Ty and myself but it gets 3 out of 3! When I told them what I was making I got a low rumble of “I will try it” and “I have had cabbage soup before…”. By the time they finished it, I got a thumbs up from Ty and Alex asked for the recipe.  This will be unlike any other cabbage soup you have ever had in your life! I found it HERE-http://blog.fatfreevegan.com/

Here is her Recipe and nutrition facts 🙂

Simple Cabbage and Chickpea Soup with Fresh Basil

(printer-friendly version)


  • 1 onion, chopped
  • 2 carrots, sliced
  • 4 cloves garlic cloves, minced or pressed
  • 6 cups hot water (plus bouillon cubes, below) or vegetable broth (and no bouillon cubes)
  • 3 cubes no-salt added bouillon cubes (or enough to flavor 6 cups of water)*
  • 1/2 head cabbage, chopped
  • 1 15-ounce can diced tomatoes
  • 1 16-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
  • 2 teaspoons oregano
  • generous grating black pepper
  • 1/3 cup fresh basil, chopped
  • 2 tablespoons pine nuts, lightly toasted (optional)


  1. Heat a large, non-stick pot. Add the onions and cook, stirring, for about 3 minutes. Add the carrots and garlic and cook for another two minutes. Add all remaining ingredients EXCEPT the basil and pine nuts. Cover and simmer until vegetables are tender, about 25 minutes.
  2. Stir in fresh basil and serve in individual soup bowls, topped with 1 teaspoon of pine nuts, if desired.


*I used 3 cubes (6 servings) of Rapunzel No-Salt Vegan Vegetable Bouillon, which contain 25 calories, 2 grams of fat and 130 mg per serving. If you use another broth or bouillon cube, your nutritional stats will vary.

Cooking time (duration): 0 hour(s), 40 minutes

Number of servings (yield): 6

Nutrition Facts

Nutrition (per serving): 158 calories, 42 calories from fat, 4.8g total fat, 0mg cholesterol, 495.9mg sodium, 274.6mg potassium, 23.2g carbohydrates, 4.9g fiber, 4.7g sugar, 6.2g protein, 2.8 points. (Includes 2 grams of fat from pine nuts.)

When I make this meal, I use RED CABBAGE (because of the high value of antioxidants)Vegetable Broth and no pine nuts or basil leaves. I go heavy on Freshly Ground Pepper and Oregano 🙂 and serve it with toast or biscuits. I always save leftovers, and eat them for lunch to save money. I hope ya’ll enjoy it as much as our family!