Cabbage

Fun fact: Coleslaw is the most popular cabbage salad in the world.
Cabbage is part of the Brassicaceae botanical family, commonly known as the mustard or cruciferous family. Other vegetables found in this family include broccoli, Brussels sprout, cauliflower, kale, kohlrabi, radish, and turnip to name a few.
Brassicaceae vegetables contain a powerhouse of beneficial chemicals known as glucosinolates. These sulfur containing chemicals give cabbage and the other cruciferous vegetables their strong smell, bitter taste and beneficial antioxidant and phytochemical activity.

Nutrition

Green and red cabbages are excellent sources of vitamin C and vitamin K and purple cabbage is a good source of vitamin A. Purple cabbage has eleven times more vitamin A than green cabbage.
- Vitamin C increases absorption of iron, assists with wound healing and helps to maintain bones, teeth, and cartilage.
- Vitamin K is required to build bone and for your blood to clot.

Cabbage is available fresh year round in grocery stores. Cabbage varieties can be purchased as green, purple, red, or savory.
Select cabbage that is brightly colored, firm, and compact. Look for crisp, fresh leaves without yellowing or browning leaves or markings such as blemishes or dark spots that may indicate worm damage.
Refrigerate whole cabbage in a plastic bag in the crisper drawer.
Prepare by shredding or cutting and eating raw or cooked in a salad or slaw, steam, sauté, baked in a casserole, added to soup, or try making your own sauerkraut.
Depending on your dish, purple cabbage will bleed and turn the other foods in your recipe purple.

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