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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 an excellent source of Vitamin C. 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. 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. | | | Cooked Cabbage | Serving size 1/2 cup (75g)
| Amounts Per Serving | % Daily Value | | Calories 15 | | | Calories from Fat 5 | 0 | | Total Fat 0g | 0% | | Saturated Fat 0g | 0% | | Cholesterol 0mg | 0% | | Sodium 5mg | 0% | | Total Carbohydrate 3g | 1% | | Dietary Fiber -g | -% | | Sugars -g | | | Protein 1g | | | Vitamin A | 2% | | Vitamin C | 25% | | Calcium | 2% | | Iron | 0% | * Percent Daily Values are based on a 2,000 calorie diet. | | | | | | | | | Raw Cabbage | Serving size 1/2 cup (35g)
| Amounts Per Serving | % Daily Value | | Calories 10 | | | Calories from Fat 0 | 0 | | Total Fat 0g | 0% | | Saturated Fat 0g | 0% | | Cholesterol 0mg | 0% | | Sodium 5mg | 0% | | Total Carbohydrate 2g | 1% | | Dietary Fiber 1g | 4% | | Sugars 1g | | | Protein 0g | | | Vitamin A | 0% | | Vitamin C | 30% | | Calcium | 2% | | Iron | 2% | * Percent Daily Values are based on a 2,000 calorie diet. | | | | | | 
Recipes  Chutney—Pineapple Slaw
Serves 4. Ingredients 2 Tbsp chutney
1/2 tsp grated orange peel
2 Tbsp fresh orange juice
2 1/2 cups shredded cabbage
1/2 cup shredded carrot
1 cup coarsely fresh pineapple or one 8 oz pineapple tidbits
1/4 cup raisins In a large bowl, combine chutney, orange peel, and orange juice. Mix well. Add shredded cabbage and carrot, pineapple, and raisins; toss to mix. Serve immediately or cover and chill until serving time. Nutritional analysis per serving: Calories 94.5, Fat 0.5g, Calories from Fat 4%, Carbohydrate 23.6g, Protein 1.7g, Fiber 3.3g, Sodium 37.4mg.
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