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Cabbage is a nutrient powerhouse
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There are hundreds of cabbage varieties, but some of the most common are green, red, napa, savoy and bok choy.
PHOTO: UNSPLASH
Alexandra Pattillo
NEW YORK – Against all odds, the humble cabbage has become an It Vegetable. In restaurants and across the internet, it is being transformed into cabbage steaks, cabbage pasta and cabbage burgers. So much for classic coleslaw.
Whether you eat it fresh, cooked or fermented, cabbage is a nutrient powerhouse with a high concentration of vitamins, fibre and antioxidants, said Dr Andrea Krenek, a dietitian and postdoctoral research fellow at Stanford University School of Medicine.
