Green Cabbage has thick and broad pale green leaves with a slightly waxy finish. Part of the family Brassicas, green cabbage offers a sweet and earthy flavour. Cabbage can be eaten and cooked in many different ways, braised or picked, added to your favourite coleslaw recipe, roasted or stir fried, the choices are endless. A great source of dietary fiber, vitamins C, K and B-Complex vitamins. A good source of potassium and folate, as well as calcium, iron, magnesium and phosphorus. Cabbage is rich in polyphenols and sulfur compounds, providing great antioxidant and antibacterial properties
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Organic , Local , Canadian , GMO Free , Vegan/Dairy Free
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.
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Please ensure to check the product packaging information before consumption, especially if you have allergies or other health conditions.