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Instead of sour patches, try a trip to the Cabbage patch | Earn. Eat. Save. Stretch

Instead of sour patches, try a trip to the Cabbage patch

By January 25, 2017 Recipes No Comments

By: Ashley Vangel

In the winter, cabbage can be seen in front of nicely landscaped home gardens, apartments, and office buildings. They develop into large bouquets of rosettes with varying colors of greens, pinks and purples. Aside from their ornamental purposes in our gardens, cabbage is also a super hearty and delicious winter vegetable. It can be eaten in a variety of way, like raw in a slaw salad or baked in the oven, stuffed with rice, vegetables or ground meat.


Just like broccoli, cauliflower, and kale, cabbage is a cruciferous vegetable. Cruciferous vegetables are known for their strong flavor and numerous beneficial nutrients. The sulforaphane, which is the compound that gives cabbage and these other cruciferous vegetables their bitter taste, is also a compound that is associated with a lower risk of cancer. Researchers have found that sulforaphane has the ability to inhibit a harmful enzyme this is known to be involved in the cancer cell growth. A study conducted at the University of Missouri found that apigenin, another compound found in cabbage, had the potential to decrease tumor size in an aggressive form of breast cancer. Based on these studies and more, cabbage is some pretty powerful stuff!


Aside from it’s cancer-fighting capabilities, cabbage is an excellent source of vitamin C and many other nutrients, like vitamin K, vitamin B6 and folate. In just a half-cup serving, raw cabbage contains about 30 percent of your recommended daily value of vitamin C. It’s also a great food to incorporate into your diet when trying to manage weight. Because of its high water content, a single half-cup of raw and cooked cabbage has less than 20 calories. Pretty negligible amount of calories, if you ask me! Try adding some shredded cabbage to your next salad, stir fry or sandwich to bump up the flavor and volume without having to sacrifice many calories.


To retain the most nutritional value and maximize cabbage’s nutrients, buy a whole head of cabbage instead of pre-cut or shredded cabbage. Once cabbage is cut into, it begins to lose its vitamin C content, and likely other nutrients.

We truly hope you’re inspired to add some cabbage into your meals this week. Let us know your favorite way to prepare cabbage by leaving a comment below!


Ashley is a registered dietitian and a licensed dietitian in the state of Texas. She graduated from Framingham State University, majoring in nutrition and dietetics and she completed her dietetic internship at the University of Connecticut. (more)

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