Store whole in perforated plastic in crisper. Preparation Tip:
Remove damaged or discoloured leaves. Cut out tough core at base. Be careful not to overcook. Did you know...
Adding bread into a steamer of cabbage will absorb the sulphurous odour. Culinary Compatibility:
Vinegars, especially balsamic or wine. Soy sauce, tamari, ginger, garlic, sesame oil, oyster sauce, hot peppers, shiitake mushrooms, dijon mustard, dill, caraway, celery seed, sage, savory and thyme Health Information:
One cup chopped raw green cabbage contains only 22 calories and is high in vitamin C. Red cabbage contains twice as much vitamin C as green. High in vitamins A and E and selenium, iron, folate and potassium.