Cabbages are prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sauteed, braised, or eaten raw. Cabbage is a good source of vitamin k, vitamin c and dietary fiber. The food and agriculture organization of the united nations (fao) reported that world production of cabbage and other brassicas for 2014 was 71.8 million metric tonnes, with china accounting for 47% of the world total.
Cabbage is a rich source of vitamin c and vitamin k, containing 44% and 72%, respectively, of the daily value per 100-gram amount (right table of usda nutrient values). Cabbage is also a moderate source (10-19% dv) of vitamin b6 and folate, with no other nutrients having significant content per 100-gram serving (table).
Try our cabbage recipes and be healthy and enjoy.
This book contains cabbage recipes like...
Asian coleslaw
Reuben sandwich
Vietnamese beef and red cabbage bowl
Cabbage and rice
Cabbage patch stew and many more....
- ISBN13 9780359395064
- Publish Date 30 January 2019
- Publish Status Active
- Publish Country US
- Imprint Lulu.com
- Format eBook (OEB)
- Language English