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Cabbage is a green, red (purple), or white (pale green) leafy plant that is seasonally grown during the Australian winter period. It can be used in a salad or stir-fry to add flavour and colour without adding many calories. Cabbage is high in nutritional value which can be used across a variety of culinary dishes.
Health Benefits
With less than 24 calories per 100g cooked, you can use as much cabbage in a meal as you want. Cabbage also contains powerful antioxidants that may help reduce inflammation in the body. 100g of cabbage yields the following:
- Vitamin A – 1% of DV
- Calcium – 4% of DV
- Vitamin C – 60% of DV
- Iron – 2% of DV
- Vitamin B-6 – 5% of DV
- Magnesium – 3% of DV
Selecting tips
- When choosing green and red cabbage, pick a tight, compact head that feels heavy for its size
- Cabbage should look crisp and fresh, with few loose leaves
- Leafy varieties should be green, with stems that are firm, not limp