Did you know? Cabbage, one of the oldest vegetables, continues to be a dietary staple and an inexpensive food. It is easy to grow, tolerates the cold, and keeps well. Some varieties of cabbage are great sources of vitamin C Red cabbage is six to eight times higher in vitamin C than that of green cabbage. Red cabbage is one of the most nutritious and best tasting vegetables around.
6 cups shredded cabbage
1 5-ounce can evaporated skim milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt, optional
In a large bowl, toss the cabbage and apples.
In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat.
Refrigerate until serving.
Nutrition information per serving:
Yield: 10 servings
Serving size: 3/4 cup
Calories: 53; Sodium: 26mg; Cholesterol: 1mg; Carbs: 12g; Protein: 2g; Fat: trace; Fiber: 2g
Shredding Fresh Cabbage?
The inside of cabbage is usually clean since the outer leaves protect it; however, you still may want to clean it. Remove the thick fibrous outer leaves and cut the cabbage into pieces and then wash under running water.
If you notice any signs of worms or insects, which sometimes appears in cabbage, soak the head in salt water or vinegar water for 15 to 20 minutes first. To preserve its vitamin C content, cut and wash the cabbage right before cooking or eating it.
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