Cabbage Know Your Fruits and Veggies #DailyDishMagazine

potato cabbage

Cabbage is a vitamin, anti-inflammatory and antioxidant packed vegetable. It is easy to prepared in so many ways.
You can eat it raw, steam it, boil or fry it. You can use the leaves as wrappers in dishes like halupki. Cole slaw and stir-fry depend on it as their main ingredient. Don’t forget sauerkraut. Sauerkraut is nothing more than fermented cabbage.
This member of the cruciferous family of vegetables includes cauliflower, broccoli and Brussels sprouts. These plants are easy to grow and thrive in spring weather. You can plant another crop at summer’s end with equal success for a late fall harvest.
All these vegetables are high in vitamin C as an antioxidant and vitamin K for good bone and brain health. It is also a good source of vitamins B-6, B-1, B-5, potassium which helps regulate fluid levels for heart health and magnesium. The iron found in cabbage aids in red cell production.

Here are a few recipes to help get more cabbage goodness in your diet. Enjoy!

Pigs in a Blanket (Rice and hamburger stuffed rolls)
Potato, Cabbage and Smoked Sausage Skillet
PA Dutch Pepper Cabbage (sweet ans sour side dish)
Smoky Red Braised cabbage(slow cooking in liquid makes a tasty meal)
Beef and Cabbage Stew (eat this as a stew or as a casserole)
Cabbage Ramen Noodle salad
Drunken Turkey Kielbasa and Sauerkraut

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