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Also known as:
patta gobi, patta gobhi
It is a large, tight head with thick, smooth leaves. The colour of the cabbage can range from ivory white to yellowy green. White cabbage is held in high esteem as it is used in a multitude of dishes.
How to Select
Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises and blemishes. Severe damage to the outer leaves is suggestive of worm damage or decay that may reside in the inner core as well. There should be only a few outer loose leaves attached to the stem. If not, it may be an indication of undesirable texture and taste.
" White cabbage may be eaten raw, shredded in salads, or cooked, boiled or braised, in soups, stews etc.
" Cabbage casserole and stuffed cabbage rolls are favourite cabbage dishes.
How to Store
Keeping cabbage cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a plastic bag in the crisper of your refrigerator. Green cabbage will keep this way for about 2 weeks. If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate. Since the vitamin C content of cabbage starts to quickly degrade once it has been cut, you should use the remainder within a couple of days. But remember, the older it gets, the stronger the flavor and odour will be.
" White cabbage are a Good source of vitamin C and folate and potassium
" Cabbage is filled with antioxidant power. This enables our systems to fight free radicals and clear up toxins, including potential carcinogens.
" The fiber in cabbage keeps your blood sugar levels from fluctuating and also regularizes bowel movements. Cabbage is anti - inflammatory vegetable
" Eating cabbage may also reduce the risks of heart disease, stroke and cancer, specifically colon cancer.
" It speeds healing of ulcers and improves digestive health.
" Raw cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation.