Cabbage

Season: May to October

Description: Cabbage is a source of vitamin C, an antioxidant that may reduce your risk of heart disease and certain cancers. Vitamin C protects skin from bruising, helps heal cuts and keeps gums healthy. Eating foods with vitamin C helps the body absorb iron. Cabbage also provides potassium, vitamin K, magnesium and fiber. Potassium helps maintain healthy blood pressure, vitamin K and magnesium help build and maintain strong bones, and fiber helps control cholesterol and keeps you regular.

Vitamins: Vitamin C, Potassium, Vitamin K, Magnesium, Fiber

Selection: Choose red or green cabbage that has a tight, compact head and that feels heavy for its size. Leaves should look crisp with few loose leaves and the stem should be dry.

Storing: Whole heads of cabbage in the crisper of the refrigerator. If uncut, cabbage heads should last a few weeks. Leafy cabbage should be used in a few days. Do not rinse until ready to use.

Preparation: Cabbage is used in dishes for its naturally spicy flavor and is widely consumed raw, cooked or preserved. Cut into quarters and rinse. If shredding, remove the core. Otherwise, leave the core intact to prevent leaves from tearing apart.

Serving: Cook cabbage in soups, stews or in cabbage rolls. Enjoy cabbage raw in coleslaw.

Recipes containing Cabbage:





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