Different types of cabbage vary in their nutritional strengths, but lengthy cooking tends to lower the nutritional value considerably. Red cabbage is higher in fiber, vitamin C, calcium, iron, and potassium than its green cousin.
Savoy and cabbages can boast they contain 20% of the RDA for vitamin A, while red and green cabbages contain considerably less. Bok choy contains the most vitamin A, supplying 60% of the RDA, although it is equal to red and green cabbage in other nutrients. Pickling is an excellent way to preserve the vitamin C in cabbage. In fact, old sea boat captains fed their crews a daily ration of sauerkraut for good health. Save the cooking water if you do boil the cabbage, as lots of the nutrients leach into the water. Napa
Stay tuned for more on the healthy recipes our nutritionist, Ryan, is preparing using cabbage. In the meantime, share with us your favorite way to cook or eat cabbage.