Cabbage...delicious? Yes it is!

NEED SOME VITAMIN C?
One cup of cooked cabbage proves 90% of US RDA of this Vitamin!
http://www.fns.usda.gov/sites/default/files/HHFS_CABBAGE_FRESH900180Oct2012.pdf
NEED POTASSIUM?
294 mg/cup
NEED CALCIUM?
72 mg/cup
NEED VIT C?
56 mg/cup
NEED MAGNESIUM?
22 mg/cup
http://ndb.nal.usda.gov/ndb/foods/show/3369?man=&lfacet=&count=&max=35&qlookup=cabbage&offset=&sort=&format=Abridged&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&_action_show=Apply+Changes&Qv=1&Q6325=1&Q6326=1

But how do I make it taste good?
If you don't already love cabbage, try preparing it like this, and you will want it every day!
Cut whole cabbage into 1/2 inch slices ("steaks"), place flat on foil-lined pan sprayed with cooking spray, only one layer of cabbage slices. Spray top side of cabbage with cooking spray. Sprinkle salt and pepper, ground cumin, and about 2 Tbsp. whole coriander seed onto one pan of cabbage.
For an alternative flavor profile, use garam masala! Yum and a bit of a kick!
Roast at 400 for 30-40 minutes until the edges are golden brown. Serve with a dab of butter on the top of each slice, or drizzle with olive oil.


"Basic. Solid. Compact. Long-lasting. Green cabbage is the Toyota (or Honda!) of cabbages. Use it in salads and slaws, stir-fry it, or long-cook it to bring out its essential sweet nature. Look for heads that feel heavy for their size (which can range from softball to almost basketball size), with tightly packed, moist looking leaves. The queen of slaws, green cabbage can stand up to even the heaviest, creamiest, or spiciest of dressings."
-Molly Watson, localfoods.about.com