White Cabbage is one of the most versatile vegetables I know. Just like cauliflower, white cabbage can be used as a great substitute to fast carbohydrates for most meals. It’s very low in carbohydrates and is instead high in fiber and nutrients, especially Vitamin C. White cabbage is also a member of the Brassica oleracea vegetable family, just like Brussels sprouts, kale, and red cabbage that we’ve talked about previously in Real Food Basics. Vegetables in the Brassica oleracea family are well know for being cancer-fighting and anti-inflammatory vegetables, with lots of other health benefits as well.

Here are a few ways to use white cabbage in meals:

1. Add raw thinly sliced cabbage to your salads.
2. Fry up thinly sliced white cabbage by itself and have as a side to any meal, instead of pasta, rice, or potatoes.
3. Fry white cabbage together with other vegetables as a stir fry. Add your choice of protein, and you have yourself a great and simple meal!
4. Add chopped cabbage to soups.

These are just a few ways I usually use white cabbage. Also, sauerkraut is one of my favorite ways of consuming beneficial probiotics. I just LOVE sauerkraut!!

Below is a picture of fried cabbage as a side. Yum! 🙂

What to make with white cabbage: