Advertisement

Top Fall Vegetables to Keep in Your Kitchen (Page 3)

Cabbage

2. Cabbage

Crunchy and versatile, cabbage is more than just the base for your backyard-barbecue coleslaw. It adds texture to a tossed salad, makes a great topping for your taco and, when sauteed with apples and bacon, is the perfect accompaniment to roast pork.

Health Benefits: Like most of its Brassica relatives, cabbage is full of health benefits. Rich in vitamin C and fiber, it also supplies isothiocyanates—chemicals that amp up the body’s natural detoxification systems. Studies suggest that cabbage may help fight breast, lung, colon and other types of cancer.

Shopping Tip: Choose the right cabbage for the recipe. Hard white (a.k.a. green) cabbage and red cabbage are delicious raw in coleslaw or cooked in soups, stews and sautés. Mildly flavored, delicate napa (Chinese) cabbage, with ruffled leaves and white ribs, is widely used in Asian cooking. Try it shredded in salads, quick-cooked in stir-fries or slow-cooked in soups or stews. Savoy cabbage is a loosely packed, wrinkled cousin of common green cabbage. It’s our favorite choice for cabbage rolls and is sturdy enough for roasting.

Storage Tip: Refrigerate cabbage for up to 1 week.

Next: 3. Chard »


Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner