Have a Plant: Fruits & Veggies for Better Health

Insider's Viewpoint: Bernadette Joyce, A&P

Cabbage may not be included on everyone’s grocery list, but it is versatile and nutritious. Cabbage is probably more recognizable as sauerkraut or Cole slaw to baseball fans and picnic goers. There would be no Reuben sandwich without cabbage! And what would St Patrick’s Day be without it!

Hundreds of varieties of cabbages are grown throughout the world, but the most common in the U.S. are green, red and Savoy. Cabbage is a cruciferous vegetable. Other notable members of this family are broccoli, cauliflower, Brussels sprouts and kale. They are high in fiber and loaded with antioxidants, phytochemicals and vitamins. Some of the nutrients found in cabbage and the cruciferous family may help to prevent colorectal and prostate cancers. They are low in calories and just plain good for you.

Selection
Look for solid, heavy heads of cabbage with leaves free of discoloration.

Storage
Place the whole head of cabbage in a plastic bag in the refrigerator. Keep cabbage chilled even after cutting. Once it has been cut, try to use the remainder within two days. Cabbage can be stored up to seven days.

Preparation
Wash the leaves well when you use it. Shred, chop or cut up cabbage and add it to soups, sandwiches, salads or eat it for a snack with a little lemon juice. Cabbage can be steamed, boiled, microwaved, stuffed, or stir-fried.

Bernadette Joyce MS,RD
Category Manager Health & Wellness
A&P Family of Supermarkets

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