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Green cabbage

Green cabbage – a super food

The cabbage season starts after the first frost in October or November and cabbage lovers are looking forward to it every year.

The cabbage season starts after the first frost in October or November and cabbage lovers are looking forward to it every year.

Cabbage is a good source of dietary fiber, providing nearly 15 percent of daily-recommended dietary intake. It is full of vitamin K and anthocyanins that help mental function. The high content of vitamin C and Sulphur in cabbage removes toxins. The high potassium content helps by opening up blood vessels, easing the flow of blood.

To obtain the most health benefits of cabbage, avoid overcooking. Cabbage can be eaten in various ways such as boiled, steamed, sautéed, stir-fried or even roasted. However, it is most nutritious when eaten raw. Add sliced or grated raw leaves in vegetable salads for more taste. Serve thin cut leaves as salad and a dressing made of olive oil, lemon and herbs. Create a smoothie packed with vitamins by mixing raw leaves with sweet fruit. Add color and variety to the dinner table by including cabbage in your diet.

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