Cabbage is anything but humble. Cultivated for over 4,000 years, this cruciferous vegetable is inexpensive, versatile and even has its own national day (February 17th). Raw cabbage is rich in vitamin C. It’s also high in dietary fiber, vitamin K, folate, potassium, manganese, vitamin A, thiamine, vitamin B6, calcium and iron.
A member of the brassica family, varieties range from jewel-tone red, textured savoy, long and elegant bok choy, stunning January King and sweet, mellow napa.
Due to its high fiber, low carb footprint, cabbage is an excellent option to add texture and flavor to dishes including Crunchy Slaw, Minestrone, Fresh Kimchi and Chicken Tacos. You can find these recipes and many others in my latest diabetic cookbook.