Cabbage

ORIGINS

Cabbages boast a rich history dating back to 1,000 BCE in Europe

TASTE

Fresh and crisp with a tinge of sweetness

AYURVEDA & MEDICINAL USES

Cabbages are rich in phytochemicals such as thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates, which are powerful antioxidants and help protect against breast, colon, and prostate cancers and help reduce “bad cholesterol” levels in the blood. Fresh cabbages are a good source of vitamin C and regular consumption helps your body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. The vegetable is also packed with vitamins B1, B5, B6 and K, and minerals such as potassium, manganese, iron and magnesium.

NOTABLE FACTS

The word cabbage comes from the French word ‘caboche’, which means head!

Cabbages are closely related to healthy and delicious vegetables such as broccoli, cauliflower and Brussels sprouts.

It’s all in the family - Wild cabbage found in coastal southern and Western Europe has been bred over the years to create cabbage, broccoli and cauliflower.

TRY-ME RECIPES

Who doesn’t enjoy a good portion of coleslaw? Add 6 cups of shredded cabbage and 1 shredded carrot in a large bowl. In a smaller bowl, add mayonnaise, vinegar, sugar, mustard, and salt. Mix the cabbage and carrots well with the dressing. Refrigerate for at least 1 hour before serving.