Never in my life have I craved a salad so much, and something just had to give.
Let’s talk about the amount of research on Ulcerative Colitis I’ve done since my diagnosis. It’s a lot, like, a lot a lot. Seriously, though. I spend a large portion of my time reading academic journals on gut bacteria, exercise, vitamins, minerals, ulcers, stem cell research, etc… I am aware that I have a problem. In my research, though, when I was actually supposed to be researching the health benefits of a vegetarian diet for my health class, I found a couple of things.
Cabbage, apparently, contains an amino acid called glutamine, which is supposed to be good for the digestive system and, you know, seven or eight thousand other things, according to the internet. I then perused some internet forums and found quite a few people with my same ailment claiming they had absolutely no problem with raw cabbage. The idea of eating a raw vegetable both terrified and thrilled me. Someone specifically mentioned coleslaw, so clearly, I needed some of that.
1 head purple cabbage, cored and thinly sliced
1 cup mayo
1 tbsp yellow mustard
1/4 cup rice wine vinegar (I like it tangy)
1 tbsp sugar
1 tbsp Mrs. Dash – Onion and Herb
Salt and pepper to taste
Just mix the sauce ingredients, core and shred the cabbage, throw it all together in a large container, and eat. You can eat it right away, but it does taste better after it sets for a few hours, not that that stops me.
Have you found cabbage helps your IBD symptoms? If so, what are your favorite recipes?
**Obviously, if you have been prescribed a low-fiber diet by your doctor, do not eat this.**