Logo (since 1999)
Food Articles, News & Features Section



Chef Stirring

 You are here > Home > Food Articles



More than 1,000 schools & classes in all 50 States, Online and Worldwide




See also: Cabbage Trivia; Cabbage Quotes

Cabbage, one of the oldest vegetables, continues to be a dietary staple and an inexpensive food. It is easy to grow, tolerates the cold, and keeps well. Cabbage is rich in Vitamin C (an antioxidant) and fiber and is also a member of the cruciferous vegetable family. People who frequently eat cabbage and other cruciferous vegetables may help reduce their risk of certain cancers such as colon and rectal cancer.

Look for solid, heavy heads of cabbage. Avoid cabbage that has discolored veins or worm damage. Do not buy precut cabbage, the leaves may have already lost their vitamin C. Look for stems that are healthy looking, closely trimmed, and are not dry or split.

Keep cabbage cold. This helps it retain its vitamin C content. Place the whole head of cabbage in a plastic bag and store in the refrigerator. Once the head has been cut, place the remainder in plastic bags and place in the refrigerator. Try to use the remaining cabbage in the next day or two.

Do not wash cabbage until you are ready to use it. Avoid slicing or shredding cabbage in advance. This will cause it to lose some of its vitamin C content. If you must prepare it an hour or more in advance before cooking, place it in a plastic bag, seal tightly, and refrigerate.

VarietiesEat 5 to 9 A Day
There are at least a hundred different types of cabbage grown throughout the world, but the most common types in the United States are the Green, Red, and Savoy varieties. Chinese varieties are also available. The two most common types of Chinese cabbage are Bok Choy and Napa cabbage. Chinese cabbage cooks in less time than standard U.S. types, but can be prepared in the same ways. Cabbage can be steamed, boiled, braised, microwaved, stuffed, or stir-fried.

Make Cabbage Part of Your 5 A Day Plan
* Cut up fresh cabbage, sprinkle it with lemon and enjoy it as a midday snack.
* Cabbage is delicious with your favorite tossed salad or pasta dish.
* Also, try adding cabbage to vegetable soup.


  Vegetable Articles   |   LETTUCE & LEAFY GREENS >>>   |   MUSHROOMS & FUNGI >>>  |   ALLIUM: ONIONS & LEEKS >>>   |   ROOTS & TUBERS >>>   |   SQUASH & GOURDS >>>   |   Okra, History & Facts   |   Okra, Types & Tips   |   Ackee, Akee, Achee   |   Alien Vegetables   |   Artichokes, Tips & Facts   |   Artichokes, All Choked Up   |   Asparagus   |   Asparagus, Herald of Spring   |   Avocado, Details & Varieties   |   Avocados, General & Recipes   |   Avocado History   |   Avocado Season in California   |   Beans, Fava Beans: The GB&U   |   Beans: Fresh Bean Varieties   |   Beans, A Hill of Beans & Recipes   |   Beans, Dried Black Turtle Beans   |   Black Eyed Peas   |   Bell Peppers   |   For Whom the Bell (Pepper) Tolls   |   Broccoli: Cabbage Sprout   |   Broccoli   |   When Did Brussels Sprout?   |   Brussels Sprouts, Selection & Preparation   |   Cabbage   |   Cactus, Prickly Pear   |   Cauliflower   |   Celery   |   Celery Root Remoulade   |   Chili Peppers, WHY are they hot?   |   Chili Peppers   |   Chiles, Some Like It Hot   |   Corn   |   Corn, A-Maize-ing II   |   Cranberries, Leaving Turkey Aside   |   Cucumbers, Facts & Varieties   |   Eggplant: Identity Crisis   |   Eggplant, Description & Tips   |   Eggplant (Aubergine) Season   |   Lentils   |   Peas   |   Peas in a Pod   |   Plantains   |   Poblano Chile Peppers   |   Purcell Mtn Farms   |   Rhubarb   |   Spinach   |   Sprouts, All About Sprouts   |   Sprouts, Types & Tips   |   Tamarillo, Tree Tomato   |   Tomatoes: Heirlooms & Recipes   |   Tomatoes, More History & Facts   |   Tomato Varieties & Use   |   Tomatillo  


FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

  Home   |   About Us & Contact Us   |   Chef James Bio   |   Bibliography   |   Recipe Contests   |   Free Magazines   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.