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 Nutrition:
Cabbage
is
an excellent source of vitamins K and C: 1 cup
(150 grams) of shredded, boiled cabbage contains
91% of the RDA for vitamin K and 50% for vitamin
C. Cabbage is also a very good source of dietary
fiber, manganese, vitamin B6 and folate, and a
good source of thiamin, riboflavin, calcium,
potassium, vitamin A, tryptophan, protein and
magnesium.
Taste:
Cabbage
has
a
mild earthy flavor with a crisp refreshing bite.
Uses:
Multi-talented,
cabbage
can be eaten raw in salads and coleslaw or cooked in
stews or stir fried.
Substitutions:
Red
cabbage
for
a slightly deeper flavor, other family members such as
bok choy, chinese cabbage, celery cabbage...
Storage:
Store
the
whole head of cabbage in a plastic bag in the
refrigerator for up to two weeks.
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©
2011 www.evergoodfarm.com
Rhinelander,
WI
54501, USA
All
Rights
Reserved
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