
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