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Green cabbage is a budget-friendly cruciferous vegetable packed with vitamin C and K. Known for its gut-healing properties when fermented into sauerkraut, it contains glucosinolates that support detoxification and may have anti-cancer benefits.
Red cabbage has more vitamin C and contains anthocyanins (powerful antioxidants that give it color). Green cabbage is milder in flavor and more tender. Both are highly nutritious.
Sulfur compounds in cabbage release when heated, especially with prolonged cooking. To minimize odor: cook briefly, add acid (vinegar/lemon), or add bread to the pot. Don't overcook.
Store whole cabbage in the refrigerator crisper for 1-2 months. Cut cabbage keeps 5-7 days wrapped tightly. Outer leaves may wilt but inner head stays fresh longer.
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