(These tips brought to you by D.C. Central Kitchen’s Healthy Corner Stores)
How Do I Eat It?
- To prepare, cut the whole thing in half. Then cut out the center stem, and everything left is the part you can eat
- Slice cabbage thinly for coleslaw. Try vinegar in dressings instead of mayo
- Add to soups or stir-fries
- Use the large outer leaves as taco or burrito shells
Why Should I Eat It?
- Cabbage is one of the best foods for increasing your lifespan
- The compounds in cabbage (and broccoli and kale) are very strong protection against cancer
- Try red cabbage, which is extra healthy and protects you against colds and flu
- Cabbage is cheap and high in fiber for filling meal
TIP: This already affordable vegetable goes on sale around St. Patrick’s day, March 17th. Look for great deals coming soon!
Cabbage and Beef Soup Recipe (From Taste of Home)
TOTAL TIME: Prep: 10 min. Cook: 70 min. MAKES: 12 servings
- 1 pound lean ground beef (90% lean)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 celery ribs, chopped
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1/2 medium head cabbage, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 3-1/2 cups water
- 4 teaspoons beef bouillon granules
- Minced fresh parsley
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley.
- Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley. Yield: 3 quarts.