CABBAGE: Best Ways to Store, Prepare, and Enjoy
STORAGE
Wrap head in damp paper towel, plastic bag, or cling wrap to keep it from dehydrating
Keep in crisper. If they don’t begin to dehydrate or rot, they can last for months.
Remove loose outer leaves (if any) before eating, but they will keep the inner leaves more fresh in the refrigerator until ready to eat
Nutrition (1 cup raw)
Calories: 22, Carbs: 5g, Protein: 1g, Fiber: 2g
Vitamins: K(95%DV), C(61%DV), Folate(11%DV), B6(6%DV)
Minerals: Potassium(5%DV), Manganese(8%DV), Magnesium(5%), Calcium(4%DV)
Fun fact
Cabbages have been cultivated longer than almost any other vegetable on record. Over 6,000 years ago, it originated in China!
The more raw it is, the healthier it is! While this isn’t true for all vegetables, it is certainly true with cabbage as it’s main anti-cancer agents break down when cooked.
5 ways to USE FRESH CABBAGE
Kohlrabi and cabbage salad
Ferment it! Go the German route for sauerkraut, or Korean for kimchi
Tuna salad
Use slaw as a taco or burger topping
Breakfast
Add it to a pan before your eggs, then scramble them all together a few minutes later for a healthy breakfast option!
Lunch
Sauerkraut on top of a grilled brat
Tons of soup options
Try some variation of a salad, you can hardly go wrong!
Dinner
Use it in a stir fry of assorted vegetables
Make some homemade Runzas!
Turn it into a curry
Grilled cabbage wedges
Roasted with bacon