What’s Fresh: Cabbage
Wednesday, March 16th, 2011
If you like your vegetables robust, you’ll want to include green and red cabbages on your menus. If you prefer a slightly milder taste, give Savoy varieties a try.
Easy to grow, easy to store, easy to serve—raw or cooked—cabbages deliver on every count. They’re even extremely nutritious providing vitamins C, K, A, and B6, riboflavin, thiamin, calcium, magnesium, protein, fiber, manganese, folate, potassium, omega-3 fatty acids and beta carotene!
Why not put one on tonight’s menu?
What to make: Reuben Sandwich with Russian Dressing
You can find this recipe located in our produce department, in the March 16 Co+op Deals flyer and on the Stronger Together website.
