Cabbage is a leafy vegetable that grows in heads close to the ground. The leaves may be loosely or tightly compacted and range from pale-green to dark purple-red, depending on the variety. Cabbage is high in vitamin C and is very low in fat and calories. 100 grams of leaves carry just 25 calories. As a cruciferous vegetable, it contains significant amounts of nitrogen compounds called indoles, which are phytochemicals that may help prevent some types of cancer. Red cabbage has more anthocyanin flavonoid pigment antioxidants which attribute for its sharp, biting flavour over green cabbages.
Did you know?
The oldest accounts of cultivated cabbage appear in Greek literature and date from about 600 B.C. Cabbage is a relatively slow-growing crop. Some varieties take up to 200 days to mature.
Uses and Storage.
Uncut cabbage can be stored for months in perforated vegetable bags in the refrigerator crisper. Raw cabbage can be shredded for salads and cole slaw. Cooked cabbage has a strong flavour and mushy consistency when overcooked, but it can be prepared so that its mild taste and crisp texture are retained. Cabbage can be microwaved, steamed, stir-fried, or added to soups and stews. Individual cabbage leaves can be separated and used to wrap a variety of stuffing, such as meats and rice or other grains. Seasonings that work well with both raw and cooked cabbage include caraway, dill, mustard, and curry.
2002. Encyclopedia of foods. San Diego, Calif.: Academic Press.