The Dish on Corned Beef and Cabbage

CORNED BEEF AND CABBAGE

Corned beef and cabbage is traditionally served across America. Recent beef recalls aside, in moderation meat may actually have some health benefits, although a significant amount of evidence seems to support a vegetarian diet.

The protein portion of this Irish feast is prepared from beef cured or pickled in seasoned brine. The corn in corned beef refers to the grains of coarse salts used to cure it. According to The History Channel, while cabbage has become a traditional food item for Irish-Americans, corned beef was originally a substitute for Irish bacon in the late 1800s.

Analysis estimating likely intake and exposure outcomes for young children and women of child-bearing age revealed that seafood, chicken and beef, while approximately equivalent in protein, vary in key nutrients of importance as well as in levels of certain contaminant.

Another study ascertained that consumption of cured meats, such as corned beef, does not increase the risk of adult-onset asthma. However, study data did suggest a possible correlation between cured meat and an increase in the adverse effects of smoking, including an increased risk of chronic obstructive pulmonary disease.

More evidence seems to support cabbage as a healthy dietary choice. Extracts of the vegetable have been studied for their anticancer, antifungal, anti-inflammatory and cholesterol-lowering activities.

Cabbage (Brassica oleracea) is a plant of the family Brassicaceae (or Cruciferae). It was used by the ancient Greeks and Romans for its medicinal properties.

In European folk medicine, cabbage leaves are used to treat acute inflammation. A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Cabbage contains significant amounts glutamine, an amino acid, which has anti-inflammatory properties.

Researchers from the Norwegian University of Life Sciences in Norway, explained that Brassica vegetables are the predominant dietary source of glucosinolates (natural compounds believe to be powerful antioxidants) and have been shown to possess anticancer properties.

An Italian study found that juice made from extracts of cabbage had antifungal effects and may therefore be useful in the prevention of certain diseases.

And finally, a Japanese study found that a beverage containing cabbage and broccoli had cholesterol-lowering effects.

HOW TO…….

SITSARO AT TOGUE

My hubby’s specialty which I adopted from him but my own way of cooking!
The only vegetable which the 2 kids loves most, “sitsaro” and “togue” combo.
Whatever you add; pork meat, shrimps or squid, they liked it. Just seasoned with soy sauce. It would be better for them. Here I added the rest of my sukiyaki sauce to get rid of it. Nothing has change from taste here. As long as there’s soy sauce in it. I served it with fried “daing na bangus” and sliced fresh tomatoes. This was our lunch (Tanghalian)

YOU NEED…….

* Some vegetable oil
* 1 onion
* 4 cloves garlic, crushed and peeled
* 250 g pork meat (pork belly)
* 300 g sitsaro or chicharo
* soy sauce
* sukiyaki sauce (optional)
* 500 g togue
* 1 vegetable broth cube

HOW TO…….

* Heat a casserole or pan, add some oil. Saute onion and garlic and pork meat. Season with soy sauce and sukiyaki sauce (optional) cover for 3 minutes.

* Add sitsaro stir, if everything nearly done add togue and vegetable broth cube. Continue cooking over medium heat until done. NOTE: Don’t over cook togue!