Today’s cultivated cabbage is derived from the wild mustard plant. Raw cabbage has cholesterol lowering ability but, steamed cabbage has even more! More than 475 studies have examined cabbage’s role in cancer prevention. This is due to three types of nutrient richness in cabbage; antioxidant richness, anti-inflammatory richness, and glucosinolate richness.
Choose cabbages that are firm and heavy for their size.
Cabbage can be kept, if not too moist, in a plastic bag in the refrigerator for several weeks. It would be best however, to eat cabbage within 1 week of purchase.
Remove the layers of tough outer leaves and discard (by discard, we mean “compost”).
Cabbage is high in all kinds of good stuff, including: Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.