Coming in at fewer than 30 calories per cup, cabbagebe it green, red, or savoyis a reliable source of vitamins C and K. Several studies suggest that higher intakes of cruciferous vegetables, including cabbage, can safeguard against several forms of cancer, due in large part to an abundance of chemicals, such as glucosinolates, that help detoxify carcinogens. Among cabbage varieties, red has the highest antioxidant activity, mostly due to the wealth of anthocyanin compounds that provide the eye-catching hue.
Choose It & Use It
At its best in the fall and winter months, cabbage comes in many forms, but the most common is head cabbage, a tight ball of waxy leaves. Choose those that feel heavy for their size, with crisp-looking, firmly packed leaves. Red cabbage tends to be a little sweeter than its green counterpart. Shred and enjoy it raw (think coleslaw), pickled, steamed, or sautéed.
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Red Cabbage Salad with Pears and Walnuts
Think cabbage salad has to be a slaw? Think again. Thinly sliced cabbage heads make a crunchy alternative to lettuce. This salad should be served as soon as it is made so the cabbage retains its vibrant color. To make pomegranate syrup, simmer 1 cup pomegranate juice withmore
If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.more
Savoy Cabbage Salad with Carrot-Ginger Dressing
Blended raw carrots give this zippy dressing texture and color. Make extra, and keep it in the fridge for dipping raw vegetables.more
Hot and Sour Napa Cabbage
This classic Chinese side dish can be ready in less than 15 minutes, slicing time included. It goes well with milder non-Asian main dishes too.more