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  • Cabbage - Central European kitchen staple

Cabbage - Central European kitchen staple

Cabbage is one of the most widely used vegetables in Central European cuisine. White cabbage is fermented into sauerkraut for dishes like bigos, cabbage soup, and stuffed rolls. Red cabbage is braised with apples as a meat side. Rich in vitamin C, fiber, and antioxidants.

Cabbage - Central European kitchen staple
  • One of the most widely used vegetables in Central Europe.
  • White cabbage is fermented into sauerkraut for many dishes.
  • Red cabbage is braised with apples as a classic meat side.
  • Rich in vitamin C, dietary fiber, and antioxidants.
Grandma's RecipesHigh Fiber RecipesSeasonal & Local RecipesWinter Recipes

Nutritional values (100 g of product contains)

Energy
31 kcal
2 %
Proteins
961 mg
2 %
Fats
228 mg
< 1 %
Carbohydrates
6 g
3 %
Fiber
0 g
0 %
Salt
40 mg
< 1 %
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