Cabbage often drums up a negative connotation. Past generations often steamed cabbage until it was wilted and gray. But I think cabbage is best served raw. It adds a great crunch to everything from tacos to veggie burgers to salads. So if you think you hate cabbage, try one of the recipes this week and let me know what you think!
Four Facts on Cabbage Nutrition
- Red Cabbage, like all purple foods, has a additional nutritional benefits, including antioxidant benefits from polyphenols and anthocyanins. Antioxidants protect from free radical damage which is a protective against cancer.
- The Anthocyanins and Glutamine compounds in cabbage also protect against inflammation
- Red Cabbage is a Vitamin C powerhouse. Though we typically think of citrus for Vitamin C needs, red cabbage can provide 79% of your daily Vitamin C needs with just one cup.
- Cabbage is rich in fiber which helps aid in digestion, keeps you full, and remedies constipation issues.
Storage: Put the whole head of cabbage in a plastic bag and place in the crisper of your refrigerator. Red and green cabbage will keep if stored this way for about 2 weeks.