Power fodder for the winter
Cabbage is delicious in stew and is also full of good nutrients such as vitamins, folic acid and iron. Perfect concentrate to get through the winter healthy. Why is cabbage so good for you?
Almost all types of cabbage are rich in vitamins and minerals. The type and amount of vitamins and minerals varies per cabbage variety. For example, red cabbage contains a lot of vitamins A, B and especially C, but also iron and calcium. And is kale rich in vitamins A, B2, B6, C, folic acid and calcium. Savoy cabbage is high in potassium, beta-carotene and folic acid. All substances that you need every day and that help reduce the chance of getting sick.
Low in calories
Another reason to put a lot of cabbage on the table in winter is because cabbage contains relatively few calories. A 250 gram serving of kale contains over 100 calories and red cabbage and savoy cabbage even less. So you can eat a lot of it with peace of mind. In comparison: a stroopwafel or a bowl of chocolate custard contains about twice as many calories.
Stew with cabbage is delicious, but we often eat it with bacon, smoked sausage and a good scoop of gravy. These products are high in saturated fat and high in calories. Replace them with leaner varieties or try something different. For example, vegetarian strips instead of bacon. Or make a stew with nuts.
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It is best to store most types of cabbage whole and uncut in the vegetable drawer. You can also freeze kale. Then don’t let it thaw first if you want to eat it, but put it frozen in the pan. Kale can be stored in the vegetable drawer of the refrigerator for about five days. Red cabbage can be stored for quite a long time, about two weeks.
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