Mother Earth Living

Cancer Fighting Foods: Sauteed Red Cabbage and Onions

By Beth Baugh and Christopher Hobbs, L.Ac.
May/June 2002
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Serves 4 to 6
Onions and cabbage contain sulfur compounds that are immune-enhancing and tumor-inhibiting.

  • 1 onion
  • 1 head red cabbage
  • 2 tablespoons olive oil
  • 2 cloves garlic, pressed
  • 1 teaspoon caraway seeds, briefly ground in a coffee grinder
  1. Thinly slice the onion and the cabbage (or have your food processor do it for you). Heat the olive oil in a heavy-bottomed saucepan and add the onion and cabbage.
  2. Cook on low-medium heat, stirring occasionally, for 20 minutes. In the last 5 minutes of cooking, add the garlic and caraway seeds. Serve warm.


Beth Baugh has been the managing editor for ten books on botanical medicine and has been involved in the herb industry for almost thirty years. Christopher Hobbs, L.Ac., is the author of Herbal Remedies for Dummies (IDG, 1998) and many other books. Together, Christopher and Beth have recently completed an herbal correspondence course called Foundations of Herbalism; visit  www.christopherhobbs.com .

Click here for the original article, Cancer Fighting Foods. 








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