Cabbage

| September 15, 2012

Fall vegetables: Cabbage

Health benefits

Fiber, beta-carotene and vitamin C.

Member of the cruciferous family of vegetables, which reduces risk of some forms of cancer.

Storage

An unwashed head of cabbage will keep in a plastic bag in your in-cab fridge for up to two weeks. If eating raw, use within a few days.

Preparation

Raw: Finely chop and add to salad.

Cooked: Using in-cab cooking gear, melt half a pat of unsalted butter, add leaves of washed cabbage, and cook with basic spices such as onion powder, garlic and pepper. Will taste and smell less than appetizing if overcooked.

Note: Cook red cabbage with vinegar to prevent discoloration.

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