Cabbage is a leafy member of the large Brassica family of plants. Cabbage comes in many varieties and several colors.
Why is it good for my body?
Cabbage is a great source of vitamins K, C, and B6. It also contains good amounts of fiber, potassium, vitamin B1, folate and copper.
Where does it come from?
The Latin name for the cabbage family, Brassica, originates from the Celtic word "bresic", meaning "cabbage". The Celts of central and western Europe influenced the spread and popularity of cabbage as a food source.
What season is it fresh?
While some cabbages are ready for harvest as early as July, most love the cooler weather and are available late summer through winter.
How do I store and handle it?
Keep your cabbage whole until you plan to use it and store it in the refrigerator. If you only use part of your cabbage, wrap the remainder tightly in plastic wrap to store.
What are ways to eat it?
Cabbage can be prepared in a variety of ways. It can be boiled in salted water, sauteed, roasted, braised in stock, or stir fried. It also has raw applications in slaws and salads.
Found in the Produce section
Red Cabbage, Carrot and Beet Salad with Orange Dressing