Vegetable of the Week: Cabbage



Red, green or white this leafy green is playing a pretty dominant role in our family diet at the moment. It’s so delicious raw finely shredded in a salad or a slaw and equally yummy tossed in a stir fry or soup.
The cabbage is a native European Mediterranean vegetable and shares the same roots as broccoli, brussels sprouts, kale and cauliflower.

It’s great to help with mental concentration because it contains lots of vitamin K and anthocynins. Red Cabbage has the highest levels of these nutrients. It’s also high in potassium helping prevent high blood pressure and high in sulfur, which helps with clearing up oily and acne skin.

This Asian inspired recipe is crunchy and light.
Martha’s recipe reminds me of a favorite of mine from my childhood paired with a baked potato. Perfect chilly night dinner.
And lastly, a surprising cabbage dessert.


Fun Fact:
Since the Roman times, cabbages are used to reduce hangovers.
Russians eat about seven times more cabbage as Americans.