by Verdzekov Bernard…
I think for what I know about cabbage and how it affects the health, I could say and from experience that, my dad doesn’t eat cabbage again because it damaged his health to an extent. My dad suffered from Goiter because he consumed a lot of cabbage. This from what the doctor told him. Probably the told him how his over consumption has affected his health. He still eats cabbage today, together with his children, that is including me, LOL, but we don’t consume it a lot.
You could also consume cabbage raw, after watching it with vinegar. That’s in salad. Or just cabbage. You will still benefit from health wise. Make sure you don’t wash the cabbage for long when watching with vinegar.
But, before reducing your intake of cabbage, carry out your own personal research and see your doctor if possible. But for what I know today is that, cabbage has a lot of health benefits thanks to Google.com. So, for any, health benefits you want to find from Google, just go and type “health benefits of cabbage” ‘search’…and you will get your results in less than no depending on your network. But as for google, the answers are all there for.
Cabbage is a very delicious meal, particular when prepared well. Easy and delicious. One thing I will tell you about cabbage is that, after washing with warm water, and perfect rinsing, throw the water very far. Why? Because it smells very bad, and for a long time.
Apart from what I have said above, Follow guide below.
- Turmeric powder
- Dry fish
- Vegetable oil
- Chili powder
- Salt to taste
- Shredded cabbage
- White maize flour
- Wooden cooking spoon
- You may use a gas cooker or your local three stone fire-side
- Chopping board
- Make sure your maize is well ground and sieved so as to avoid dirt in your Nsima. Another name for Nsima is fufu corn. it takes a short time to prepare this, but you need to be very careful because when you make errors, your Nsima will be lumpy.
- Put your pot on heat with a bout 4 cup waters. Heat up. Deduct about 2 cups of the warm water and keep aside, then turn in half of the maize flour into the pot. mix it well with the cooking wooden spoon. Make sure you take note of this part and be patient while doing so, so as to make your Nsima lump-free.
- At this point, cover your pot, reduce the heat and allow for about 5min so that your Nsima cooks.
- After you open your pot after 5min, your content should be thick already, add the remaining corn flour while you mix. Add a little at a time while you mix. Make sure you mix round and round continuously and could press some to the wall of the pot to break lumps if there will be any. If your Nsima is to dry or thick, add some of the warm water you deducted from the pot at the beginning, making sure you add the right quantity of water to the pot. Mix well then you cover the pot for 3min. Open and give the Nsima one more stir, then using a saucer, scope the Nsima from the pot and put in preservative medically approved commercial white rappens and put in a heat preserving flask.
- To prepare your Ndiwo, chop your onions keep aside.
- Chop your tomatoes and garlics and keep aside.
- Heat water and wash your shredded cabbage well. Make sure you wash and rinse well with fresh water, squeeze and keep aside.
- Scatter your dry fish and wash and steep in water.
- Heat up your main cooking pot and fry your onions and garlics. Add your tomatoes and fry until they are soft.
- Add your cabbage and stir well.
- Add 2 cups of water. Cover your pot and cook on low heat. Open and add your maggi and salt to taste. Add your chili powder and curry powder. Stir well. Add your turmeric and your dry fish. Make sure your Ndiwo has some soup. Add water if necessary, close pot and allow for about 10min. Remove from heat and serve with your Nsima.