Green cabbage is now available all year round. Particularly in the winter months it is a real blessing for your health with its valuable nutrients. And in summer it cuts a good figure. Whether spherical or longish – the robust vegetable that drives its stalk deep into the soil is particularly rich in folic acid and vitamin C. While many vegetables lose vitamin C during cooking, this doesn’t happen with green cabbage! This is because it also contains a lot of ascorbigen, a precursor of vitamin C. It is only converted to vitamin C during cooking. In addition, it supplies an excellent amount potassium for heart health, calcium for the bones and iron for the blood. And it’s doing all this while being low in calories and rich in fiber!