Cabbage, Use : Use in Cooking

Cabbage is high in fiber, vitamin C & K, and naturally fat free and cholesterol free. Different varieties of cabbages have varying nutritional strength: purple cabbage has more vitamin C, while the savoy has more vitamin A, calcium, iron and potassium. Cabbages are an excellent source of fiber and vitamin K, and a good source of vitamin C, calcium, pottasium, and magnesium.

Cabbage is one of the oldest vegetables in existence and continues to be a dietary staple throughout the world. It is a nutritional powerhouse that is an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium. It has virtually no fat. One cup of shredded raw cabbage contains 50 calories and 5 grams of dietary fiber. It can be steamed, boiled, braised, microwaved, stuffed, or stir-fried, and eaten raw.