Versatile Benefits of Cabbage
Low-calorie, fiber-rich cabbage offers vitamins and minerals to support your health. Offering more versatility than lighter leafy greens, a head of cabbage is rather dense, which helps hold its shape when cooking and maintain sturdiness when stuffing with delicious ingredients.
In season now, cabbage is a popular vegetable slow cooked with corned beef to celebrate St. Patrick’s Day. A food staple in Ireland for centuries, cabbage originates from Europe, but it has international appeal from America to Asia. Due to its mild taste and ability to absorb nearly any flavor, cabbage dishes range from Chinese Chicken Cabbage salad to Polish-style stuffed cabbage rolls. Whether you choose white or red varieties for crunchy coleslaw or tender-baked wedges, cabbage delivers a powerful punch of nutrients and fiber to promote digestion. This cruciferous vegetable also provides potassium, vitamin K, and a nice dose of vitamin C to boost immunity.
What’s more is that cabbage is one of few foods that can transform into a potent probiotic through the process of lacto-fermentation. “Sauerkraut” is the name for fermented cabbage. Sauerkraut is a tangy, shredded side dish with beneficial bacteria and nutrients for a healthy diet. With all of these forms and flavors, it’s clear why we consider cabbage to be one of the world’s most versatile veggies.
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