Cabbage

About
A sturdy, abundant vegetable that is rich in vitamin C, cabbage is almost on par with potatoes or corn as a long-standing dietary staple. An inexpensive food that is easy to grow, almost universally available, and keeps well, cabbage - as a member of the large family of cruciferous vegetables - is rich in nutrients. Green cabbage has smooth, dark to pale green outer leaves; the inner leaves are pale green or white. Similar in flavor to green cabbage, red cabbage has deep ruby red to purple outer leaves, with white veins or streaks on the inside. Its texture may be somewhat tougher than that of green cabbage.

Availability
Year-round.

Nutrition Information:
• Fat and cholesterol free
• Low in calories
• Very low sodium
• High in vitamin C
• A cruciferous vegetable, cabbage contains natural chemical compounds that may be helpful in the prevention of certain types of cancer.
For complete nutritional information (cabbage, raw), click here.
For complete nutritional information (cabbage, red, raw) click here.
Additional Information
•Green Cabbage - Why Eat It - Selection - Storage - Preparation
•Red Cabbage - Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia