Brussels sprouts are small, bright green and firm with delicate flavor. Another, yet more unfamiliar member of the,cabbage family is kohlrabi . The bulb and leaves are both eaten. Bulbs are best steamed and the leaves may be cooked like spinach. In addition, cabbage is a source of vitamin A and other minerals in useful amounts.
Cabbage is a high-fiber vegetable and is low in sodium, too.
Cabbage is perfect for people on reducing diets because it gives a feeling of fullness yet is low in calories. Great Serving Ideas Add shredded red cabbage to green cabbage for extra taste and colorful cole slaw. Stuff tender cabbage leaves with a fresh mushroom and bread stuffing and serve with sour cream for a side dish. Remember to save the water in which cabbage has been cooked-it will add nutrients and flavor to stews and soups. Stuff and cook a whole cabbage with fresh vegetables and cheese for a superb one-dish meal.