Cabbage is among the most versatile vegetables. It can be served raw as a crunchy coleslaw, braised on the stove for a meaty stew, roasted in the oven, cooked in the slow cooker, or even grilled like a steak.
Cabbage is cooked as a green vegetable, and frequently preserved as in sauerkraut or pickle.
Crunchy cabbage is nutrient rich and a great source of vitamin C, vitamin K, fibre and folate. (Soggy cabbage is best left alone!)
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