Cabbage saved the lives of many sailors in the old days. On long journeys they would take a shipload of sauerkraut along – that’s fermented white cabbage and it’s loaded with vitamin C. Without this, ancient seamen would have died from scurvy.
RED WHITE GREEN & SAVOY
Red and white cabbages are excellent in salads because of their mild leaves. Savoy and green cabbage are great sautéed, stewed or cooked in a soup like ribollita, the famous Tuscan soup.
WHAT MAKES CABBAGE SPECIAL?
Since cabbage doesn’t grow a label, here are some nutritional highlights: aside from vitamin C, cabbage protects and detoxifies your body. With stuff like Indole-3 Carbinol, Calcium-D-Glucarate, Glutathione, S-Methyl-L-cysteine sulfoxide and Methionine. You can forget them, as long as you eat your cabbage.
ON OUR MENU
Veggi Rider proposes Horsepower, a crunchy salad with grated carrots and white cabbage.
1 thumbnail 1) Horsepower