Cabbage is another member of the Brassica family that is full of nutrients, including vitamins A, B1, B2, and C, as well as various antioxidants. The American Cancer Society strongly urges an increased intake of cabbage and other Brassicas in the diets of North Americans. Eating lots of cabbage may also protect the eyes from macular degeneration. To preserve its vitamins and mineral content, do not overcook cabbage. Store cut cabbage in the refrigerator in a plastic bag with holes in it and use as soon as possible.

 

Enjoy them for months after harvest when stored in a cool, well ventilated location. For even longer preservation consider making sauerkraut or the fiery Korean version, kimchi. The fermentation process creates probiotics, making the humble cabbage a super health food. The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region.

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