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Article: Nutrient-rich cabbage not just smelly side dish
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- June 6, 2004
- Author:
CopyrightCopyright 2004 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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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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