White Cabbage (2kgs to 3kgs)
- Approximate pieces: 1
- Sliced thinly cabbage can be eaten raw or it can go into stir-fries, soups, and braises.
- The whole leaves can also be used to make cabbage rolls.
- Cabbage gets sweeter as it cooks.
A crisp and crunchy variety that is often served raw in salads and is the main ingredient of coleslaw - a classic salad which also contains grated carrot, onion and is mixed together with mayonnaise.
Whilst researchers have shown that cabbage contain different patterns of antioxidants, there is no doubt that all varieties contain a superb array of vitamins, minerals and more recently understood antioxidants and phytonutrients. Cabbage is an excellent source of vitamin K and vitamin C. It is also a very good source of fibre, manganese, folate, vitamin B6 potassium and omega-3 fatty acids. Cabbage is also a good source of thiamine (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein.