Cabbage is best prepared as close to raw as possible – sometimes called tender-crisp – to preserve this veggie’s many nutrients.Coleslaw may be the most familiar cabbage preparation for Americans, but it’s also revered world-wide for the scrumptious flavor it lends to many kinds of hot soup.Cabbage is also an excellent source of fiber, vitamin B6, folate, and manganese, as well as healthy amounts of thiamin (vitamin B1), pyridoxine (vitamin B6), and pantothenic acid (vitamin B5). It also provides iron, magnesium, phosphorus, calcium for strong bones, and potassium for regulating the heart rate and blood pressure.
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