Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising. Pickling is one of the most popular ways of preserving cabbage, creating dishes such as sauerkraut and kimchee. Cabbage is a good source of beta-carotene, vitamin C and fiber. It is a cruciferous vegetable, and has been shown to reduce the risk of some cancers, especially those in the colorectal group.
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paleospirit.com twochancesvegplot.wordpress.com commons.wikimedia.org
ngb.org purplerainvineyard.com marksvegplot.blogspot.com ecolibrary.org
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