For centuries, Russian peasants sustain themselves on this leafy veggie. But even if your fridge is full of other foods, you should still consider eating cabbage. It’s very low in calories (just 16 calories per ½ cup cooked) and high in fiber. Together, these two attributes spell weight loss, which should benefit your blood sugar. Add to that the fact that cabbage is way below on the glycemic load scale, and you have got a winner. Eating cabbage doesn’t mean spooning up a pale stew; if you prepare it right, cabbage can be a culinary delight.
This veggie doesn’t just help you lose weight. Cabbage (especially the red variety) is also a surprisingly excellent source of vitamin C, which some experts believe may reduce the risk of developing diabetes. Red cabbage offers another bonus: it’s rich in natural pigments called athocyanins, which new research suggests may help boost insulin production and lower blood sugar levels.
Finally, cabbage is often prepared with vinegar, which can help lower the glycemic level of your whole meal.
Health Bonus of Cabbage
Cabbage contains sulphoraphane, which has potent anticancer properties. One study of women found that those who ate the most cabbage and it’s vegetable cousins, like broccoli and brussels sprouts, had a 45% lower breast cancer risk than women who ate the least.