Learn how to work this healthy head into your next meal
Best to buy
Cabbage is available all year long
Cut & clean
Wash cabbage before using and cut into wedges, leaving some of the center core attached to the sections to keep it from falling apart during cooking.
Power food
Cabbage is an excellent source of vitamin C.
A versatile vegetable
Cabbage has been used for centuries, cooked in stews and soups or raw in delicious cole slaws.
Varieties
Cabbages range in color from pale green to purple-red, and have dense, compact heads with smooth, tightly packed, waxy leaves. Savoy cabbage has leaves that are brighter green and crinkled, while ruby red to purple colored leaves distinguish red cabbage. Chinese cabbage, such as Pe-Tsai, grows in an elongated form with tightly wrapped, pale-green leaves. However, the Napa variety is more barrel-shaped with yellowish-green leaves. They are all flavorful.
Preparation, uses, and tips
Wash cabbage just before using. To steam cabbage, cut it into wedges, leaving some of the center core attached to the sections to keep it from falling apart during cooking. Stew with onions and potatoes, or thinly slice it and sauté in a little olive oil, salt, and black pepper. Cabbage may also be cut in fine shreds and used raw in salads, or in stir-fry dishes.
Nutritional Highlights
Cabbage (raw, shredded), 1 cup (100g)
Calories: 17.5
Protein: 1.0g
Carbohydrate: 3.8g
Total Fat: 0.19g
Fiber: 1.6g
*Excellent source of: Vitamin C (22.5mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
