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Bok choy. DronG/Shutterstock. Native to the Yangtze River delta region in China (via The Ecology Center ), bok choy is a type of cabbage that has a mild yet bright and subtly sweet flavor. Almost.
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This article uncovers 9 surprising health benefits of cabbage, all backed by science. 1. Cabbage is packed with nutrients. Aluxum/iStock. Even though cabbage is very low in calories, it has an.
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Shred these up into a raw cabbage slaw to make the most out of their delicious flavor. "If you see them, you should try them," she encourages. Combine with grated carrots, and something green.
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5. Lowers your blood pressure. Potassium is a mineral and electrolyte that helps your body control blood pressure. One cup of red cabbage can deliver a healthy amount of potassium — as much as 6.
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White Cabbage. The white cabbage is inexpensive, and it is the most common and readily available type. Sometimes called cannonball cabbage, its round head has densely-packed leaves that lighten from green or pale green on the outside to white on the inside. Before farmers harvest white cabbage from the field, it has outer leaves that are dark.
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White cabbage is highly nutritious and is a good source of vitamins C, K, and B6, as well as dietary fiber, potassium, and magnesium. It is low in calories and fat and high in water content, making it a great addition to a healthy and balanced diet.
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White cabbage has a robust and slightly bitter flavor. The leaves are firm and crunchy. Uses: White cabbage is a versatile cabbage that can be used in various cooked and raw dishes. It is commonly used in dishes such as coleslaw, sauerkraut, cabbage rolls, soups, stews, and stir-fries.
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Swirl the oil in the pan to coat the surface. [12] 4. Put the shredded cabbage in the wok to fry. Stir the cabbage until it's coated in oil. Add 2 teaspoons (9.9 mL) of Shaoxing rice cooking wine, 5 red chilis, 2 scallions, 5 garlic cloves and 1 tablespoon (15 mL) of water as you stir the cabbage. Cook for 8 minutes.
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Green Cabbage . Looking similar to a head of iceberg lettuce, green cabbage is the most common variety. The outer leaves range from dark to pale green while the inside is pale green or white. When raw, its texture is somewhat rubbery and its flavor kind of peppery but once cooked, the green cabbage softens and takes on a sweeter taste.
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White cabbage, also known as Dutch cabbage, has a round shape and a pale green color, while green cabbage has a more oblong shape and a darker green color. One of the main differences between white cabbage and green cabbage is their taste. White cabbage has a milder flavor and a crunchier texture, making it a popular choice for coleslaw and salads.
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Steaming is another popular method because both texture and nutrients are kept intact. Steamed cabbage has a delicate flavour which suits a light drizzle of sesame oil, melted butter or olive oil to finish. White cabbage can be steamed in 6-8 minutes. White cabbage is the main ingredient in a traditional coleslaw.
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Cabbage is a good source of fiber and potassium, two key nutrients for heart health. While fiber helps bring down cholesterol levels, potassium lowers blood pressure. Furthermore, cabbage is a good source of the B vitamin, folate. Higher intakes of folate are linked to lower risk of stroke and heart attack.
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White Cabbage. White cabbages have firm, tightly-packed, solid heads of leaves. They are not actually white; the leaves are very pale green with patches of white around the veins, though the outer leaves tend to be darker green than the ones inside which don't get the direct sunlight. They mature late in the fall.
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Wombok. Otherwise known as Chinese cabbage, it has a long oblong shape and the leaves range from pale green to light yellow and white. As with the other varieties of cabbage, wombok can be eaten raw shredded in salads, as well as added to stir-fries, braises, stews and soups. When eaten raw, wombok has a crisp texture and a mild peppery flavour.
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Why you should eat white cabbage more often: White cabbage is cheap, tasty, versatile, and healthy. Like all cabbages, it contains a lot of vitamin C, as well as vitamin K, selenium, potassium and magnesium. Stored in the fridge, it lasts approx. 1 - 2 months. If you still have any leftovers, you can also freeze white cabbage.
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Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts.
