Cabbage
Cabbage can be grated finely and eaten raw as coleslaw; it can also be cooked in stir-fries, steamed or added into soup. Red cabbaged is best to be used in salad, or shredded and cooked with onions, stock, red wine and vinegar as a classic accompaniment to poultry or pork dishes.
On the top of high fiber content, cabbage is also a good source of vitamin C and folacin. Cabbage is easily to be included in any kinds of dishes – It can be grated finely and eaten raw in coleslaw or salad; It can also be cooked in stir-fries, braised, steamed or added into soups; Its leaves can be used to wrap fillings. For stroage, look for firm heads that seem relatively heavy. Leaves should have good color and be fairly firm, without blemishes or signs of wilting along the edges. To store cabbages for several weeks, refrigerate in a moisture-proof bag. Winter cabbages will keep for longer periods if kept moist and cool in a root cellar or similar cold-storage area.
| Nutrition Info | |
| per 100g [raw] | |
| Calories | 25 Kcal |
| Protein | 1 g |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Total Carbohydrates | 6 g |
| Sugar | |
| Dietary Fiber | 3 g |
| Cholesterol | 0 mg |
| Sodium | 18 mg |
* All above for your reference only *
