Cabbage reduces pain caused by rheumatism.

According to traditional Chinese medicine, cabbage has a sweet taste and a cooling nature, with many beneficial effects such as nourishing the body, treating worms, disinfecting, repelling insects, relieving pain, preventing scurvy, and purifying the blood.

From ancient Greece and Rome, people knew about the benefits of cabbage, a winter vegetable with excellent nutritional, medicinal, and beauty-enhancing properties. That's why the Romans respectfully called cabbage "the first vegetable."

Like other plants, cabbage, also known as Brassica oleracea L. var. capitata L., belongs to the Brassicaceae family. The French called it "Su" (Chon), hence the name "sú," because it's similar to other vegetables like kohlrabi and cauliflower. It's a temperate vegetable originating in the Mediterranean that was introduced and cultivated in Vietnam as a food crop.

According to Traditional Chinese Medicine, cabbage has a sweet taste and a cooling nature, with many beneficial effects such as nourishing the body, treating worms, disinfecting, repelling insects, relieving pain, preventing scurvy, purifying blood, and counteracting nervous irritation. Cabbage has been used as medicine in Europe since ancient times. It is known as the "poor man's doctor".

Today, many uses of cabbage are known. First, it is a good anthelmintic. It is used externally to disinfect and heal wounds, boils, and infected sores, and is also an insect repellent (bees, wasps, spiders, etc.). Cabbage is also used to treat scurvy, dysentery, and provides the body with the important element sulfur (S). Cabbage juice is used to purify the blood. In particular, it is a powerful remedy against nervous irritation and insomnia.

Interestingly, purple cabbage (its purple color is due to its high content of anthocyanin polyphenols. Anthocyanins have anti-inflammatory properties, helping the body avoid premature aging) helps skin become elastic and soft. Therefore, eating purple cabbage, which is high in antioxidants, contributes to beautiful, elastic, and soft skin. Purple cabbage is also a rich source of vitamin C and vitamin K.

However, cabbage is not suitable for people with a cold constitution; if consumed, it must be combined with fresh ginger. Cabbage contains a small amount of goitrin, an antioxidant, but it can also cause goiter. Therefore, people with thyroid disorders or goiter should not eat cabbage as it can cause the thyroid gland or goiter to swell. If necessary, eat only in moderation. Before eating, cut each leaf, soak and wash it, then chop it finely and let it sit for 10-15 minutes before cooking; this will allow the goitrin to be completely broken down.

People with severe kidney failure who require dialysis should also avoid cabbage. Those with constipation or infrequent urination should not eat raw cabbage or pickled cabbage, but should cook it thoroughly. For reference and application, here are a few ways to treat illnesses using cabbage.

* To relieve pain from rheumatism, gout, and sciatica: Squeeze cabbage to extract the juice and drink it, then apply the remaining pulp to the painful area.

* To treat joint pain, aching hands and feet, and swollen lymph nodes: Take cabbage leaves, crush the veins, heat them up, and then apply them to the painful area. Apply 3-4 pieces of cabbage leaves to each painful spot, cover with a thick cloth, and tie it in place.

* To treat cough with excessive phlegm: Use 80-100g of cabbage, half a liter of water, simmer until reduced to 1/3, add honey and drink throughout the day, combined with eating raw cabbage.

* Treating diabetes: Cabbage helps reduce the assimilation of carbohydrates and lower blood sugar. Consuming 100g daily helps prevent and treat type 2 diabetes.

* Antibiotic properties: Cabbage juice can treat sore throats, bronchitis, hoarseness, and prevent bacterial and fungal skin infections. Applying cabbage topically can treat boils and insect bites.

* Treatment of peptic ulcers (cabbage juice helps to heal ulcers quickly and form scars, especially stomach and intestinal ulcers): Juice 1,000ml of cabbage daily, divided into several portions of about 250ml each, drinking it instead of water. You can add sugar or salt. Each course of treatment lasts 2 months. Treatment with cabbage juice has no complications and can be combined with other medications for stomach and duodenal ulcers.

Here's how to make cabbage juice: Peel off each cabbage leaf, including the outer green leaves, wash thoroughly several times, and cut each leaf in half along the vein. Blanch in boiling water. Remove and drain. Put into a clean mortar and pestle, crush thoroughly, and filter the juice through a clean cheesecloth or gauze. 1 kg of cabbage can yield approximately 500 ml of juice.

According to Vietnam Agriculture - NT