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Cabbage is full of nutritional goodness that can keep you feeling strong and healthy. It can help boost your immune system and improving your digestion

This common leafy green vegetable comes in a range of colors, shapes and sizes that you can use for soups, salads, sandwiches and more. You can eat it raw or stir-fried. Find it fermented in gut-healthy foods like sauerkraut and kimchi — or chopped into coleslaw for a quick fix.

This vegetable  is good for you and inexpensive.

Try this cabbage recipe anytime you have the time. Copied from


2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, minced
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 (15-oz.) can white beans, drained and rinsed
2 cloves garlic, minced
1 tsp. thyme leaves
4 c. low-sodium chicken (or vegetable) broth
2 c. water
1/2 large head cabbage, chopped
1 (15-oz.) can chopped fire-roasted tomatoes
Pinch red pepper flakes
2 tbsp. freshly chopped parsley, plus more for garnish


  1. In a large pot over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
  2. Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.
  3. Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.
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