Cabbage contributes nutrients that help prevent carcinogens, which have been broken down from the liver, from regrouping and causing cancer. These nutrients have also been shown to help with the liver’s elimination of chemicals. Soba noodles, made with buckwheat, are rich in protein and complex carbohydrates.

Large head green cabbage
1 Tbsp (15 ml) roasted sesame oil
1 medium onion, halved and sliced thin
2 garlic cloves, minced
2 tsp (10 ml) sweet chili sauce, or to taste
1/2 tsp (2 ml) salt, or to taste
4 quarts (4 L) water
1/2 package (450 g) soba (buckwheat) noodles
1/2 cup (125 ml) unsalted peanuts or cashews, chopped

Quarter cabbage, cutting through core end. Remove and discard tough outer leaves. Cut away and discard hard white core from each piece. Slice each quarter crosswise into thin strips until you have about 8 cups (2 L). Set aside.

Heat oil in Dutch oven or large sauté pan over medium heat. When oil is hot, add onion, and cook until tender about five minutes. Stir in garlic and chili sauce. Cook until fragrant, about one minute. Add cabbage and salt, stirring to coat cabbage with other ingredients. Reduce heat to medium-low, cover, and cook stirring occasionally until cabbage is very tender, about 20 minutes. Adjust seasonings, add more chili, salt, or both if desired.

Meanwhile, bring water to a boil in large pot. Add salt to taste and noodles. Boil until al dente, about five minutes. Set aside 1 cup (250 ml) cooking water, drain noodles, and rinse under warm running water. Toss noodles with cabbage mixture and 1/2 cup (125 ml) reserved cooking water over low heat just until coated. Add more cooking water if noodles seem dry. Spoon into four bowls, sprinkle each bowl with peanuts or cashews. Serve immediately. Serves four.

Source: alive #257, March 2004