White cabbage is a round, dense vegetable with pale green to white leaves, known for its mild and slightly sweet flavor. It is a versatile ingredient used raw in salads like coleslaw for a crunchy texture, or cooked to become tender and milder. It is also very nutritious, offering a good source of vitamins K and C, fiber, and various minerals.
Characteristics
Appearance: A compact, round head with tightly packed, pale-green or white leaves.
Flavor: Mild and slightly peppery when raw, becoming sweeter and milder when cooked.
Texture: Firm and crunchy when fresh, but tenderizes upon cooking.
Nutritional content: A good source of vitamins K and C, dietary fiber, manganese, and B vitamins.
Culinary uses
Raw: Ideal for salads, particularly the classic coleslaw, where its crispness is a key feature.
Cooked: Can be braised, sautéed, roasted, or stewed. It pairs well with meats, and other vegetables, and can be incorporated into soups or other dishes.
Preparation: To prepare, discard the tough outer leaves, cut into quarters, and then chop or shred as needed for your recipe.
Health benefits
Anti-inflammatory properties: Contains powerful antioxidants.
Digestive health: Its fiber content helps regulate digestion.
Bone health: A good source of calcium and vitamin K.
Blood pressure: Can help lower blood pressure by removing excess sodium from the body.
Antioxidant protection: The antioxidants in cabbage may help protect against certain diseases.
Type
Root Vegetable
Browse More
A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z
