Raw cabbage is 92% water, 6% carbohydrates, 1% protein, and contains negligible fat. In a 100-gram reference amount, raw cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV). Cabbage is also a moderate source (10–19% DV) of vitamin B6 and folate, with no other nutrients having significant content per 100-gram serving.
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- Round in shape, with tightly packed layers of leaves, white cabbage is the most common of the cabbages.
- The availability of white cabbage varies depending on the size of the store, catchment area, etc.
- A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise.
- In North America, white cabbages became popular with producers and retailers because they have a very long shelf life...
- A subtle white with the slightest hint of blue, Cabbage White takes its name from the most delicate of butterflies.
- White cabbages can be sliced or cut in wedges, boiled or steamed as a vegetable, or added to soups and stews, it is also used to make sauerkraut.
- With so many varieties available to choose from – savoy, hispi, white – there are plenty of different and exciting ways to use cabbage in your cooking.
- Shredded cabbage leaves can be braised in a stock or white wine for around five minutes to retain a slight bite or for longer to bring out its natural sweetness.
- Braised red cabbage has beautiful purple leaves and a slightly sweeter flavour than white cabbage.
- Like everything simple at first glance in our life, white cabbage has a very ancient history of origin.
