Cabbage – A Natural Cure For Stomach Ulcers!


Cure Stomach Ulcers With Cabbage

Cabbage is a standout amongst the most advantageous vegetables that exist. It contains a great deal of fundamental vitamins and minerals, and offers various medical advantages too. As indicated by an ongoing report, cabbage juice can mitigate irritation in the stomach and help you in the event of stomach ulcers superior to any traditional treatment.

Extraordinary compared to other advantages of cabbage is enhancing the obstruction of the stomach mucosa which helps against the assaults of acids. The vegetable contains a compound like carbenoxolone which is a pill utilized against stomach ulcers. Notwithstanding, dissimilar to the medicine, cabbage doesn’t have any unfriendly reactions.

This compound fortifies the cells in the stomach to shape a sort of obstruction which can counteract acidic assaults. Creature contemplates have demonstrated that cabbage juice is profoundly successful against stomach ulcers. After nearly looking at the cells in the stomach related arrangement of the guinea pigs engaged with the examination, the researchers found that the juice quickens the bodily fluid action which can remake the harmed cells and quicken the recuperation.

Other than aiding against stomach ulcers, cabbage has cancer prevention agent and anti-infection properties also. Lab tests have demonstrated that it can vanquish an assortment of microscopic organisms including H. Pylori which is frequently the primary driver of stomach ulcers. This is the reason you ought to eat the vegetable all the more frequently and drink the juice too. Present it in your eating regimen, and you will make your stomach stronger.


Cabbage – A Natural Cure For Stomach Ulcers!


Using a smoky apple wood bacon brings out the sweetness of the onions and the apples and is a perfect combination with the tangy sauerkraut.

  • Author: Elise Bauer



  • 1/4 pound sliced apple-wood smoked bacon
  • 2 tart apples, such as Granny Smith, peeled, cored, and grated
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon caraway seeds, ground
  • 3 cups unfiltered apple juice
  • 1/4 cup white wine vinegar
  • 2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)



1 Cook and chop the bacon: Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes.

Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. (Do not pour down the sink, bacon fat will clog your drain!) Chop the bacon and set aside.

2 Cook onions, apples, then add garlic, caraway: Add the chopped onions and apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the garlic and caraway and cook for a minute more.

3 Add apple juice and vinegar, then boil: Add the apple juice and the white vinegar to the pot. Increase the heat to high. Bring to a boil and boil vigorously until the liquid is reduced to a syrup, about 5 minutes.

4 Add the sauerkraut and bacon to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.


This recipe was originally published on 

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