Cabbage

Cabbage originated nearly 2,000 years ago in the Mediterranean region. There are many types of cabbage grown in the world. Varieties of cabbage include red cabbage, bok choy, and napa cabbage, among other varieties.

Why Should I Eat This?

Cabbage is high in vitamin C, which helps heal cuts and wounds. It is also a good source of fiber, which helps to maintain bowel function.

Make a Good Selection

Choose firm heads of cabbage that have glossy, light green leaves and are not damaged. The stem end should look healthy, trimmed and not dry or split.

Proper Storage

Store unwashed cabbage head in a plastic bag in the refrigerator for up to one week. Once the head of cabbage has been cut, put the remainder in a plastic bag and use within two days.

How Could I Use This?

Add cabbage to your side salad
Use green and red cabbage in a coleslaw
Try cabbage steamed, boiled, microwaved or stir-fried
Add to pasta dishes
Add it to homemade soup or stew
Try adding cabbage to a casserole
Create a traditional Polish dinner called Golumpki, which is ground beef or pork wrapped in cabbage leaves