The Cruciferous Superman—Cabbage
Cabbage is the Clark Kent of vegetables—often overlooked but more heroic than meets the eye. That is why we grow this superfood for our U-Pick at A Land of Delight Natural Farm & Nursery.
Here are some of the nutrients in just one cup of raw green cabbage:
- Vitamin K: 85% of the RDI
- Vitamin C: 54% of the RDI
- Folate: 10% of the RDI
- Manganese: 7% of the RDI
- Vitamin B6: 6% of the RDI
- Calcium: 4% of the RDI
- Potassium: 4% of the RDI
- Magnesium: 3% of the RDI
Some studies have shown that the more cruciferous vegetables you eat the less inflammation you will have, making cabbage a heart-healthy food. This vegetable is also reportedly a good source of insoluble fiber and vitamin K and could support good bone health.
Animal studies have even shown that a special compound in cabbage (DIM) could increase short-term survival rates from radiation.
Popular side dishes like sauerkraut, kimchi, and coleslaw are just some of the ways to incorporate this superhero food into your diet.
Enjoy the fresh air and sunshine at Tampa Bay’s favorite farm, A Land of Delight Natural Farm & Nursery. Bring your family and pick fresh cabbage grown from healthy soil at our U-Pick.
Choose raw and local at A Land of Delight!
- 1 medium *cabbage (about 2 pounds), outer leaves removed
- 3 medium *carrots, peeled and shredded
- 1/2 cup loosely packed fresh *parsley leaves, coarsely chopped
- 1 cup (170 grams) mayonnaise
- 2 tablespoons apple cider vinegar or more to taste
- 2 tablespoons Dijon mustard or coarse ground mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon fine sea salt or more to taste
- 1/4 teaspoon fresh ground black pepper or more to taste
*ALOD produce and products
Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
Add the shredded carrot and parsley to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool.)
If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.