Description

  • Categorized as a cruciferous vegetable
  • Three major types – green, savoy and red
  • Bok choy is another variety

Health Benefits

  • Cabbage helps to lower cholesterol, especially when steamed
  • Cabbage has cancer prevention properties
  • Red cabbage has added nutritional benefits due to the rich red colour, it has more phytonutrients
  • Anti-inflammatory properties and an antioxidant
  • High in vitamin K and vitamin C
  • Provides digestive tract support  – regulates bacteria in the stomach

How to Select and Store

  • Choose hard, dense cabbage, with shiny colorful leaves with no cracks, bruises etc..
  • Put the whole head in a plastic bag in the crisper of your refrigerator. Red and green cabbage will keep this way for about 2 weeks
  • If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate. Since the vitamin C content of cabbage starts to quickly degrade once it has been cut, you should use the remainder within a couple of days

How to cook

  • Steam, saute or eat raw
  • Microwaving can destroy many of its beneficial properties and actually decrease its vitamin C content

Featured Recipes

Some content courtesy of whfoods.org