Cabbage
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Cabbage is high in antioxidants like vitamin C, which play a major role in preventing cancer and heart disease. Cabbage offers the fewest calories and least fat of any vegetable. Common types in the United States are the green, red, and savoy varieties. Florida-grown cabbage is available six months of the year – December through May. When shopping, avoid cabbage with holes and smell the core for sweetness. Whole, raw cabbage in a plastic bag will keep for up to two weeks in the refrigerator. Cabbage can be steamed, boiled, braised, microwaved, stuffed, stir-fried, or eaten raw. Remove any discolored or wilted leaves before cooking.
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