Cabbage is a versatile vegetable that can be served hot or cold. Hundreds of varieties exist, from the common green and red cabbages to bok choy and Napa cabbage.
Available year-round, cabbage is one of the most inexpensive, yet nutrient-packed, produce choices. A half-cup serving of raw cabbage contains only 10 calories and provides 30% of your daily vitamin C requirement. A half cup of cooked cabbage contains 15 calories and provides 25% of your daily vitamin C requirement.
As with cauliflower, cabbage is a member of the Brassicaceae family, which also includes broccoli, kale, Brussels sprouts and collard greens. Research reveals these veggies have cancer-fighting properties.
When shopping for organic cabbage, choose a head that’s heavy for its size. Don’t buy heads that have discolored veins or worm damage. Stems should appear healthy and closely trimmed; avoid choosing a cabbage whose stem is dry or split.
When you arrive home, place cabbage in a plastic bag, and store it in your refrigerator’s vegetable bin. This helps protect its vitamin C content.
Don’t wash cabbage until you’re ready to use it. Once you cut into the head, store leftovers in a plastic bag, and use them within 48 hours.
5 Cabbage Recipes
- Salvadoran Pickled Cabbage
- Southern-Style Cole Slaw
- Mildly Spicy Red Cabbage
- Sweet & Sassy Vanilla Slaw
- Baja Fish Tacos with Mango Salsa
Tags: Brassicaceae, cabbage, cancer prevention, Organic Food, recipes, vegetables
Any kind of organic food is a lot healthier than aliments made in mass-production. Large scale industrial agribusiness must stop now!
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