Cabbage is great in different dishes, such as salads, stews, soups, slaws and the main ingredient in sauerkraut and kimchi.

Always peel off the outer layers of a cabbage if it has not come from an organic origin as the outer layers are likely to have pesticide residue.

Why Cabbage is good for us


Cabbage is a very underrated vegetable which can be used in many dishes, hot and cold. The Glucosinolates found in cabbage can be converted into isothiocyanate compounds which have beed shown to help prevent a variety of different cancers, including bladder cancer, breast cancer, colon cancer, and prostate cancer.

While red and green cabbages look similar, red cabbage contains 10 times more vitamin A in the form of the carotenoids beta-carotene, lutein and zeaxanthin than green cabbage. However, green cabbage has the upper hand when it comes to vitamin K, but they’re both good sources.

Both are high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss.