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Cabbage

Cabbage

Cabbage

Cabbage is one of the cruciferous vegetables and is high in fiber, water content, Vitamin C and K.  Choose a head that is heavy for its size. Make sure the leaves are tight and firm as loose leaves indicate an older cabbage. Store it in the refrigerator for up to 2 weeks. It can be eaten raw, steamed, boiled, roasted, sautéed, or stuffed. The sulfurous odor often associated with it only develops when it’s overcooked. The longer it’s cooked, the stronger the odor becomes. Some recipes include sauerkraut, kimchi, and cole slaw; it can be sauteed, fried, or roasted.

Joyce Cimbalista