Cabbage has a long and interesting history! It was originally used as both a food and a medicine when it was brought to Europeans by Celtic nomads, way back in 600 BC. Cabbage comes in a few varieties: green, savoy, and red. Red cabbage is especially nutritious and is low in calories!
Red cabbage is said to have more nutrients than the green version, including higher amounts of vitamin A, which is beneficial to skin and lung health. It is also high in fibre, making it fantastic for maintaining a healthy digestive system. Red cabbage is also abundant in vitamin K, which is important for blood clotting and regulating bone mineralization. Emerging research has shown a positive correlation between stronger bones and a diet rich in vitamin K foods.
Red cabbage is available year-round, but it’s at its best in fall or winter! All cabbages can be used in a variety of ways - try steaming, poaching, or sautéing it!