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Vegetable of the Week #8: Cabbage

When I think of green cabbage, I mostly associate it with cole slaw and with corned beef and cabbage for St. Patrick's Day. But even if you are not a fan of eating cabbage on its own or in cole slaw, there are many ways to work it into recipes.

Green and red cabbage are cruciferous vegetables full of nutrients.

One cup of chopped cabbage contains 2 g fiber, 54% of the daily value (DV) of vitamin C (%DV of vitamin C does decrease when cooked), 10% DV of folate, and is also a significant source of calcium, magnesium and vitamin B6. Cabbage is rich in antioxidants, which protect the body from oxidative damage. Red cabbage also contains anti-inflammatory compounds called anthocyanins which give it its purple color.

Cabbage can be substituted for lettuce on tacos or taco salad - we find that the red cabbage is very visually appealing on tacos and Napa cabbage has a nice mild crunch. Cabbage is a key ingredient in delicious pork gyoza meatballs.

Cabbage also goes very well in stir fry. My kids were fans of the stir fry below, created serendipitously with whatever I had in the fridge! It is wonderful served over rice cooked on the stovetop or in the Instant Pot (click the link for our favorite Instant Pot on Amazon).

Stir Fry with Cabbage


1/2 head cabbage, chopped

1/2 cup baby carrots, sliced

(Optional additional vegetables: snap peas, broccoli)

6 scallions, chopped

3 chicken breasts, chopped (optional: marinate in a little soy sauce with olive oil for up to 24 hours)

4 T olive oil, for sauteeing

1/4 cup Sesame oil

1/4 cup Soy sauce

2 T cornstarch

1/2 cup water

1/2 inch fresh ginger, grated

Cooked rice


1. Saute chicken in 2T olive oil until no longer pink. Set aside.

2. Cook vegetables in pan with lid on for about five minutes, until cabbage is wilted.

3. Mix cornstarch, water, and soy sauce.

4. Add cornstarch mixture and ginger to pan and saute until sauce is thic.

5. Serve over rice with scallions on top.


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