Often underappreciated, cabbage is one of the most versatile vegetables out there. When cooked well, it can shine as the star ingredient in a dish or be used to create a delicious side-dish.
Cabbage is a member of the Brassica family, along with broccoli, cauliflower, kale, Brussel’s sprouts, turnips, radishes, kohlrabi and more. It is leafy green, red, or white in appearance and known for its densely formed heads. These heads are formed from an enlarged bud of the cabbage plant.
With low calories and high levels of vitamins C and K, dietary fibre, and folate, cabbage boasts a wide variety of health benefits and are a healthy addition to any meal. Eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation.
For more information about eggplants, check out these useful resources: EatingWell – How to Cook Cabbage so it’s Delicious and BBC Good Food – How to Cook Cabbage.