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Cabbage

Spring and fall cabbages are also important crops. They occupy a third of the cultivated land. Les Fermes Serbi’s subsidiary, Le Groupe Serbi, stores cabbages all year long thanks to an atmosphere controlled storage system. More than 3,000,000 pounds of cabbage is kept this way.

Cabbage can be eaten raw, cooked or fermented (sauerkraut). Raw, it can be grated or sliced: it is delicious as salad. Coleslaw is tastier if it sits for at least 30 minutes in the fridge. Cabbage can be steamed, braised, sautéed, stuffed, etc. It can be prepared in both a rustic or classic manner.

Keep cabbages refrigerated either in the vegetable drawer or in a perforated plastic bag. They can be kept this way for about 2 weeks.

It is said that cabbage is an anti-cancer food and also that its juice is highly effective in the treatment of stomach ulcers. It is also said to be antidiarrheal, antiscurvic, antibiotic, remineralizing and aperitive.

Nutritional value

Raw cabbage is an excellent source of both vitamin C and folic acid, as well as a good source of potassium. It also contains vitamin B6. Cooked cabbage is a great source of vitamin C and potassium. It also contains folic acid.

Valeur nutritive (par 100 g)
  Raw Cooked
Water 93 % 93.6 %
Proteins 1.2 g 1.0 g
Fats 0.2 g 0.,2 g
Carbohydrates 5.4 g 4.8 g
Fibers 1.8 g 1.7 g
Calories 24 21

Source: Encyclopédie visuelle des aliments, Québec Amérique, 2006.