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Anti-Cancer Cabbage Soup Recipe

If you want to significantly lower your risk of developing cancer, consider eating cabbage at least a few times a week. Cabbage belongs to the Cruciferous family of vegetables - other vegetables that belong in this family include broccoli, cauliflower, kale, collards, Brussels sprouts, Bok Choy, watercress, and arugula.

Phytonutrients found in cabbage and other Cruciferous vegetables stimulate your genes to increase production of enzymes that detoxify your cells, resulting in elimination of free radicals, toxins, and potential carcinogens from your body.

If you do a search through the archives of peer-reviewed and indexed journals at the National Library of Medicine, you'll find numerous studies that indicate that people who eat large amounts of cruciferous vegetables have a lower-than-average risk of developing lung, colon, breast, ovarian, prostate, and bladder cancer.

Perhaps the most powerful, anti-cancer phytonutrient found in cabbage and other cruciferous vegetables is indole-3-carbinole, a compound that stimulates cellular detoxification, including estrogen detoxification. Indole-3-carbinole's ability to prevent estrogen dominance is what makes cruciferous vegetables like cabbage an excellent food choice for cancer prevention, particularly breast cancer prevention.

If you want to enjoy the many health benefits of cabbage but don't know where to start, give the following Cabbage-Miso soup a try. It's super easy to make, and is one of the tastiest soups that we enjoy in our home.

Cabbage Miso Soup Recipe

6-8 servings


4 cups (around 10 ounces) chopped green cabbage
6 cups water or vegetable broth (vegetable broth adds lots of flavor)
2 celery ribs, diagonally sliced
1 yellow onion, thinly sliced
1 carrot, thinly sliced
8 garlic cloves, 4 finely chopped and 4 sliced
1/3 cup miso (or Korean den jang)
Few drops sesame oil per bowl(optional)


1. Bring 6 cups of water or vegetable broth to a boil in a big soup pot. Add cabbage, celery, onion, carrot, and sliced garlic. Cover, reduce to low-medium heat, and cook for about 15 to 20 minutes, or until vegetables are tender.

2. Stir in chopped garlic, then turn off heat. Dissolve miso with some of hot soup liquid in a cup or bowl, then pour it into the pot. For an extra zing of flavor, add a few drops of sesame oil to each bowl just before serving. If you enjoy sweet and sour soups, add fresh lime juice (about 1 lime for the whole pot) right before adding the miso.

Enjoy this nourishing cabbage and miso soup - it goes wonderfully with a bowl of rice and kim chi, a fermented Korean cabbage dish.


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Living for 2 years in Korea has really taught me how tasty cabbage can be. Vegetables are kid's favorite foods here. Kids are crazy about the tangy taste of gimchi, whereas many westerners have a hard time adjusting to it. Just more evidence that unhealthy food is a learned taste!

I completely agree with you, Pamela. I have so many friends who don't eat this vegetable or that vegetable. And when I eat kimchi around them, they are completely grossed out by the smell. They absolutely refuse to taste it. YET, they'll eat pigs intestines and ox tails. Go figure...They're hurting their kids by limiting them to only the vegetables that THEY like instead of letting them taste all vegetables. Who knows, maybe they'll actually like beets or brussels sprouts.

It's true.
Cabbage is wonderful.
I am estern european and we also have knowledge about the wonderful effects that cabbage has on our bodies.
Unfortunately I have also experienced frustration from my "Canadian" colleagues that detest cabbage and enjoy their sandwich with fries and "diet" coke for lunch. Too bad. If ignorance would hurt, probably many people around me would be screaming.

Agreed. Good for those who are on diet too. Usually, i eat it raw

I made this soup today and it was delicious. I added one leek, just because I had one handy, then some grounded Koren red peppers. We like spicy foods in my house. I will definitely be making this again.

Thank you for this wonderful recipe!!!


Thanks for the delicious recipe. This one's a keeper.