Cabbage, a member of the Cruciferae family, is related to kale, broccoli, collards and Brussels sprouts. There are three major types of cabbage: green, red and Savoy.
- Keep cold which helps to retain the vitamin C content
- Put the whole head in a plastic bag in the crisper. Red and green cabbage will keep this way for about 2 weeks.
- If you need to store a partial head of cabbage, cover it tightly and refrigerate. Note: the vitamin C content of cabbage starts to quickly degrade once it has been cut, you should use the remainder within a couple of days.
- Remove any thick fibrous outer leaves and cut the cabbage into pieces
- Wash under running water
- If you notice any signs of worms or insects, which sometimes appears in organically grown cabbage, soak the head in salt water or vinegar water for 15-20 minutes.
- To preserve its vitamin C content, cut and wash the cabbage right before cooking or eating it. Since phytonutrients in the cabbage react with carbon steel and turn the leaves black, use a stainless steel knife to cut.
- To cut cabbage into smaller pieces, first quarter it and remove the core.
- Cabbage can be cut into slices of varying thickness, grated by hand or shredded in a food processor.
- Proper cabbage preparation and cooking methods are essential for receiving its cancer-preventive effects.
- To promote health benefits, slice or chop cabbage and let sit for 5-10 minutes before cooking
- Cook lightly, steaming or sautéing for 5 minutes or less.
Recent studies have shown these possible health benefits.
- Helps in the Prevention of Many Forms of Cancer
- Optimize Your Cells’ Detoxification / Cleansing Ability
- Promotes Gastrointestinal Health
- Promote Women’s Health
- Helps in the Treatment of Peptic Ulcers
- Protects against Alzheimer’s Disease
- Provides Cardiovascular Benefits
Excellent source of:
- Vitamin C
Very good source of:
- Vitamin B6
- Omega-3 fatty acids
A good source of:
- Thiamin (vitamin B1)
- Riboflavin (vitamin B2)
- Vitamin A
Also contains Phytochemicals: