White cabbage is available all year round but is seasonal in the fall and winter months. This vegetable is extremely versatile in the kitchen. It can be used raw in salads or slaw, to make sauerkraut, to make soup, or filled with a mix of ingredients to make cabbage rolls. In addition to being a great ingredient to cook with, white cabbage has a lot of nutritional benefits. It is rich in folic acid, Vitamin K, calcium, iron, and Vitamin C. Noteworthy is that unlike many other vegetables, white cabbage doesn’t lose vitamin C during cooking! This is because it also contains a lot of ascorbigen, a precursor of Vitamin C. The next time you are at the store consider picking up a head of white cabbage and exploring all of the ways use you can use this healthy and delicious vegetable!
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