The most noticeable difference between green and red cabbage is the color of the leaves. Green cabbage leaves are broad and pale green in color, and red cabbage leaves are fan-like and deep reddish-purple in color.Know More
Red cabbage has an earthier flavor than green cabbage. Green cabbage tends to turn sweeter when it cooks, while red cabbage does not.
Red cabbage can contain twice the amount of vitamin C found in green cabbage. However, the folate content is higher in green cabbage.
Red and green cabbage should be sliced thinly when cooked or used in various recipes. Whole leaves from both red and green cabbage can be used to make cabbage rolls.Learn more about Fruits & Veggies
Broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy are all categorized as cruciferous vegetables. Other lists also include arugula, collard greens, horseradish, radishes, turnips, watercress, rutabaga and mustard greens. Cruciferous vegetables are so named because these vegetables typically have flowers with four petals that resemble a cross.Full Answer >
A cup of raw shredded cabbage contains approximately 4 grams of carbohydrates. A serving of carbohydrates is 15 grams, so a cup of cabbage equals less than 1/3 of a serving of carbohydrates.Full Answer >
To can cabbage, clean and chop the cabbage, ferment it for several weeks, boil the cabbage, pack it into jars, and process them in boiling water. The supplies you need are 25 pounds of cabbage, salt, a rag, a knife, water, a fermentation container, a stove, pots and canning jars.Full Answer >
The vegetables with the most vitamin K include green leafy/salad vegetables, such as spinach and lettuce, brassica vegetables, such as broccoli and cabbage, asparagus, okra, leeks and fennel. While some vegetables contain little vitamin K, a majority of vegetables have a moderate to high amount of this nutrient.Full Answer >