Directions:
- To Clean: Discard any yellowed or withered leaves. Rinse well under cold running water. To cook whole cabbage, cut out core with a sharp knife, and discard. For other recipes, cut cabbage in half; cut out core, and discard. Cut in wedges, chop, or shred as directed in recipe.
- To Boil: Cut cabbage into 6 wedges. Fill a large Dutch oven half full of water; add 1 tablespoon salt, and bring to a boil. Add cabbage wedges; let water return to a gentle boil. Cook, uncovered, 10 minutes or until cabbage is tender. Drain well. Season and serve immediately.
- Other Cooking Methods: Bake; poêle; simmer; stir-fry.
- Serving Suggestions: Cabbage may be served with butter and salt and pepper to taste or with any of the following: Basil Vinegar, Chive Blossom Vinegar, Chive Vinegar, French Dressing, Fresh Tomato Sauce, Horseradish Sauce, Hot Pepper Sauce, Lemon-Butter Sauce, Mason County Relish, or Oil and Lemon Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.75 Kcal (238 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 40.86mg | 2% | |
| Potassium | 385.9mg | 8% | |
| Total Carbs | 13.62g | 5% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 6.81g | 27% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 84mg | 140% | |
| Calcium | 90.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 25 Kcal (105 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 18mg | 2% | |
| Potassium | 170mg | 8% | |
| Total Carbs | 6g | 5% | |
| Sugars | 3g | 27% | |
| Dietary Fiber | 3g | 27% | |
| Protein | 1g | 5% | |
| Vitamin C | 37mg | 140% | |
| Calcium | 40mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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