Cabbage

Nutrition Information:

Cabbage is high in Vitamin C and K, and is a good source of fiber and antioxidants. Cabbage can help in aiding digestion. Cabbage is a part of the cruciferous vegetable family.

Storage Tips:

Store these in the fridge. You can peel off the leaves or cut right into the whole cabbage. They will keep for 1 month plus. Wonderful grated raw in salads, cut up and sauteed or fermented! You can also pickle cabbage, or blanche and freeze.

Uses:

Cabbage has a mild, slightly sweet flavor and a crunchy texture. Cabbage is used for sauerkraut, added into soups and stews, coleslaw, stewed, steamed, sauteed, braised, or eaten raw. Many people are a fan of “Cabbage Steaks” - cut into a large slice and cook like you would cook a steak.

Recipe Ideas:

• The perfect healthy winter comfort food, Cabbage Soup. This recipe comes from downshiftology.com.

• From eatsomethingvegan.com, this recipe for Roasted Cabbage Steaks is delicious whether you are vegan or not.

• This refreshing Cabbage Salad with Garlic and Lemon from maureenabood.com is easy and healthy.

• Homemade Sauerkraut is a great use for cabbage, and this Sauerkraut is sour and crunchy. Recipe from thekitchn.com.

• Of course, you’ll want to try this Sauteed Cabbage recipe from wellplated.com for a simple, delicious method of cooking cabbage.