Red Cabbage Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica oleracea
To add color to salads or for pickling.
Good quality product will be semi-solid, well-rounded and fairly heavy in relation to size.
Even dark-red coloring means good flavor and vitamin content. Fairly thick and pliable leaves will be more tender and juicy.
Avoid cabbage that has thin, wilted leaves which are a sign of old product.
Light-colored heads that are very solid mean all core and less taste. Oblong and cracked heads mean poor quality from growing conditions.
Always store lettuce and cabbage in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Red Cabbage is very low in Saturated Fat and Cholesterol. It's also a good source of Thiamin, Riboflavin, Folate, Calcium, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.
Cabbages were among the first plants to be cultivated. Northern Europe was the starting point for wild cabbage, originally loose leafed like collards.
Cabbage was among the first European plants brought by colonists to the New World where it thrived.
Also called a custard apple, the cherimoya is eaten raw. Cherimoya has a custard-like texture that combines the tastes of pineapple, papaya and (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013