Article: Nutrient-rich cabbage not just smelly side dish

Nutrient-rich cabbage not just smelly side dish

By VICKI A. POELLNITZ

Southern Living

Sunday, June 6, 2004

If you remember cabbage as an overcooked, smelly side dish from your childhood, take another look.

With these easy, flavorful recipes, cabbage may even become a family favorite.

Short cooking times help reduce odor and retain nutrients such as vitamins C and A, calcium, magnesium, and iron.

Both green and red cabbages are found year-round in the grocery produce department and can be used interchangeably in recipes.

Look for well-rounded, even-colored spheres that are heavy for their size.

Packages of shredded or chopped cabbage are great alternatives to whole heads and save time too.

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