Cabbage is nutrient rich and an excellent source of vitamin C. This cousin to broccoli and Brussels sprouts is also a source of vitamin K, folate and potassium. Like most vegetables, it is low in calories, fat and cholesterol. Always available, it’s inexpensive and is believed to contain a natural chemical compound that may be helpful in the prevention of certain types of cancer.
Eat It
It can be eaten in salad raw or placed on a sandwich. Try cooking it as a side dish, or mixing with other foods to create an entree.
Feel It
The external leaves should be a good green or red color (depending on type), and relatively blemish free. Avoid if it’s wilted, discolored, or if its external leaves are yellowing.
Store It
Cabbage keeps well. The vitamin C lasts longer if kept cold. Refrigerate in a loosely sealed plastic bag. Cabbage stays fresh 1-2 weeks; sliced cabbage 5-6 days. Rubbing cut surfaces with lemon juice prevents discoloration.
