When Buying Cabbage
- Smaller heads tend to taste better.
- Cabbage begins to loose nutrient content as soon as it is cut, so avoid precut (halved or shredded) cabbage.
- Choose heads that are firm, dense and free of cracks, bruises and blemishes.
When Storing Cabbage- Keep refrigerated in crisper drawer for up to 2 weeks.
When Cooking Cabbage
- Avoid using aluminum cookware. It discolors the cabbage and might alter the flavor.
- Avoid over cooking. Cabbage becomes less digestible the longer it is cooked.
- Clean Cabbage before cooking. Remove the outer leaves, cut or shred then rinse under running water.
Random Facts:
Cabbage can lower the risks of some cancers and can aid in lowering cholesterol.Cabbage is a good source of vitamins K, C, B6, A, E, B1 and B2, fiber, manganese, folate, calcium, potassium, protein, iron, folic acid, and sinigrin.
It only takes 3 months to grow, making it one of the most cost effective vegetables to grow.Cabbage is the 2nd most consumed vegetable after potatoes.Babe Ruth used to wear a cabbage Leaf under his hat during games.
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