Description

Green cabbage is tender and mild, making it ideal for salads or slow-cooked dishes. Red cabbage, firmer and crunchier, adds a colorful and slightly peppery touch to meals. Both varieties are rich in vitamins C and K, fiber, and antioxidants, making them excellent for boosting immunity and improving digestion.

Availability:

From September to December.

Zero-Waste Tips:

• Use outer leaves for wraps or soups.
• Ferment them into homemade sauerkraut.
• Add leftover cabbage to smoothies for a nutritional boost.