Cabbage
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, & 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.
Storing
Store it, refrigerated and tightly wrapped, for about a week.
Nutrition Highlights
Cabbage (raw), 1 cup (shredded) (70g)
- Calories: 17
- Protein: 1g
- Carbohydrate: 4g
- Total Fat: 0g
- Fiber: 2g
*Excellent Source of: Vitamin C (22.54mg)
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