Cabbage

The cabbage, according to the Web page Fruits & Veggies Matter, dates back thousands of years and is widely used in almost all culinary traditions around the world.  There is an extensive variety to choose from, ranging from green-colored cabbage to red and purple-colored, with the sweetest tasting variety called the Savoy originating in Italy. A half-cup of cabbage has around 10 calories and contains vitamins A and C, the latter being the most abundant nutrient in this vegetable. It’s best to eat it raw in order to obtain its full nutrients. The cooking process can destroy or lower some of the nutrients of most vegetables. For example, a half-cup of raw cabbage can provide up to 30% of the daily recommended value of vitamin C. However, when cooked this percentage decreases to about 25%. Raw cabbage can also provide 4% dietary fiber, 2% calcium and 2% iron. One of the greatest things about cabbage is its versatility. It can be used in cold salads, main entrees, and stews. In Mexico , it’s widely used in pozole, a stew, as well as the traditional beef stew called el caldo de res.