Cabbages are round in shape, with tightly packed layers of leaves making them feel quite heavy. There are many different varieties available, but chief among them are the green cabbage and the red cabbage. Green cabbage has a refreshing flavour and crunchy texture, while red cabbage has thicker leaves and a slightly sweeter taste. They can both be substituted for one another in recipes. Available all year round, cabbage is good shredded for salads, boiled as a vegetable dish or used in cooking.
To Buy
Look for crisp, brightly coloured cabbages with a subtle sweet smell
To Store
Store cabbages in a plastic bag in the crisper section of your fridge for 3 to 4 days.
To Prepare
Remove any thick outer leaves then cut cabbage. Wash in cold water then slice as desired.
Cabbage is a good source of vitamin C. Among other benefits, this vitamin helps with wound healing, as well as helping to boost immunity. Darker green cabbage leaves are also a source of beta carotene, which the body converts to vitamin A.
| Quantity per serve (100g) | Quantity per 100g | |
|---|---|---|
| Energy | 70kJ | 70kJ |
| Protein | 1.7g | 1.7g |
| Fat, total | 0.1g | 0.1g |
| -saturated | 0.0g | 0.0g |
| Carbohydrate | 2.3g | 2.3g |
| -sugars | 2.3g | 2.3g |
| Dietary fibre, total | 3.4g | 3.4g |
| Sodium | 23mg | 23mg |
| Vitamin A equivalents | 165mcg* | 165mcg* |
| Folate | 150mcg | 150mcg |
| Vitamin C | 38.3mg | 45mg |
| Potassium | 279mg | 328mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
« previous article next article »