CABBAGE

Cabbage has a lot of relative and can be prepared in many ways. Cabbage can be blanched, eaten raw in salads, smothered, and boiled. I am usually the one that does the cooking, but my sister surprised me and wanted to add something to my already fabulous cabbage recipe! She added colorful bell pepper, grape tomatoes, and bacon! I cannot take all the credit for my recipe. My mother's neighbor gave me the foundation for my cabbage, I would eat her cabbage, and I asked what do you do? It was the most flavorful cabbage I had tasted. Then she dropped the bombshell! She did not put water in her cabbage! She explained that the cabbage made its own juice. She stated she started off with olive oil and butter. That is all I am saying at this point. If you would like the recipe, please email for instructions and process.

Cabbage, raw

Nutritional value per 100 g (3.5 oz)
Energy	103 kJ (25 kcal)
Carbohydrates	5.8 g
- Sugars	3.2 g
- Dietary fiber	2.5 g
Fat	0.1 g
Protein	1.28 g
Thiamine (vit. B1)	0.061 mg (5%)
Riboflavin (vit. B2)	0.040 mg (3%)
Niacin (vit. B3)	0.234 mg (2%)
Pantothenic acid (B5)	0.212 mg (4%)
Vitamin B6	0.124 mg (10%)
Folate (vit. B9)	53 μg (13%)
Vitamin C	36.6 mg (44%)
Vitamin K	76 μg (72%)
Calcium	40 mg (4%)
Iron	0.47 mg (4%)
Magnesium	12 mg (3%)
Phosphorus	26 mg (4%)
Potassium	170 mg (4%)
Zinc	0.18 mg (2%)
Percentages are relative to US recommendations for adults.Source: USDA Nutrient Database

Top ten cabbage and other brassica producers — 2010^[31]

Country	Production (tonnes)	Source
People's Republic of China	25,156,578	FAO estimate
India	6,356,800	official figure
Russia	2,732,510	official figure
Japan	2,247,700	official figure
South Korea	2,035,700	official figure
Ukraine	1,497,400	official figure
Indonesia	1,384,660	official figure
Poland	1,141,200	official figure
United States	1,034,050	official figure
Romania	983,648	official figure
World	57,966,986	aggregate