Cabbage is inexpensive, simple, available all year around, yet very versatile vegetable that can be easily incorporated into your everyday meals. You can steam it, fry it, add to soup or eat it raw as a salad. Cabbage stored well in plastic bag on the lower shelf in a fridge. You can also shred it in advance and store in an airtight container for 3-5 days.
Cabbage is reach source of vitamin C, known to strengthen immune system. It helps your body to resist cold and flu. It also has some healing properties, healing wounds and damaged tissues. High temperature destroy vitamin C. If you are looking for increasing vitamin C intake, try to eat cabbage salad 3-4 times a week.
Another reason to eat cabbage is fiber. We all know how important fiber for our digestive system. Fiber reach diet recommended for people with constipation, hemorrhoids, high cholesterol and obesity problems. To meet your daily fiber requirement you can eat cabbage raw or cooked.
Cabbage is excellent source of vitamin K. Vitamin K helps blood to clot normally. Cooking or freezing doesn’t change the amount of vitamin K dramatically, which gives you some options to enjoy this wonderful vegetable. The only thing you should remember – vitamin K is fat-soluble vitamin. So, don’t forget to add some oil to your cabbage salad or eat it with fat containing food, for example meat or oily fish.
Cabbage also contain folate, manganese and vitamin B6. You can really benefit from consuming this humble vegetable. It’s deserved to be on your table more often.
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