It is a vegetable round in shape, consisting of layers of thick leaves that grow around each other from the stem. There are different varieties of cabbage to choose these days, from round to conical in shape, with flat or curly, tight or loose leaves in green, white, red, and purple colors. The most common is the round, light green or white head variety
Antioxidant | Anti-Inflammatory | Glucosinolates and Cancer Prevention | Helps heal stomach ulcers | Digestive Support | Cardiovascular Support |
Keeping cabbage cold will keep it fresh and help it retain its vitamin C content | After cutting, you should use the remainder within a couple of days. | If you notice any signs of worms or insects, oak the head in salt water or vinegar water for 15-20 minutes first | Tip-Braise red cabbage with a chopped apple and red wine. This is a child-friendly dish since the alcohol (but not the flavor or the flavonoids) will evaporate
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