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  • Fresh Green Cabbage Nutritious Leafy Vegetable - cabbage - Buy Online at MOHAMED THAMEEMUL ANSARI

Fresh Green Cabbage Nutritious Leafy Vegetable

Cabbage, GreenCabbage is a leafy vegetable, a member of the cruciferous family, characterized by a dense, round head composed of tightly packed, often waxy leaves, available in various colors like green, red, and purple.


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This fresh cabbage is a dense, leafy vegetable known for its crisp texture and mild flavour, ideal for salads, sabzis, stir-fries, momos and soups. Rich in vitamins C and K, fiber and antioxidants, it supports digestion, immunity and overall wellness. Perfect for health-conscious families, home cooks and daily Indian cooking, it adds bulk, crunch and nutrition to every meal. Easy to clean, chop and cook, it stays fresh longer when refrigerated properly in airtight bags or containers. Sourced with care from C O T59 TK MARKET NEAR MARKET, it offers consistent quality, natural taste and dependable freshness for your kitchen needs.

Fresh, tightly packed leaves with crisp texture
Rich in vitamins C and K for daily health
High fiber supports better digestion and fullness
Versatile for salads, sabzis, soups and stir-fries
Low in calories, ideal for weight management
Stores well in refrigerator for several days

Rinse the cabbage thoroughly under running water. Remove any damaged outer leaves. Cut into halves or quarters and core the hard stem. Slice, shred or chop as needed. Use raw in salads or cook in sabzis, stir-fries, soups or curries. Store unused portions wrapped and refrigerated.

Yes, cabbage is generally safe and healthy for daily consumption when eaten in normal food quantities. It is rich in fiber, vitamin C and vitamin K, which support digestion, immunity and bone health. Just ensure you wash it thoroughly and cook or consume it as part of a balanced diet.

Cabbage offers several health benefits. It is rich in vitamins C and K, which support immunity and bone strength. Its high fiber content aids digestion and helps maintain a feeling of fullness. Cabbage also contains antioxidants and plant compounds that may support heart health when included regularly in your meals.

To keep cabbage fresh longer, do not wash it before storing. Place the whole or cut cabbage in a perforated plastic bag or wrap loosely in paper and keep it in the vegetable crisper of your refrigerator. This helps maintain moisture while allowing air circulation, preserving freshness for several days.

Yes, you can eat cabbage raw in salads and coleslaw. Wash the cabbage thoroughly, remove damaged outer leaves, then shred or finely slice. Raw cabbage retains more vitamin C and crunch, making it ideal for fresh salads, sandwiches and rolls. If you have a sensitive stomach, start with small amounts.

For a simple Indian-style cabbage sabzi, finely shred the cabbage, then sauté mustard seeds, cumin, green chilli and onions in oil. Add cabbage, salt, turmeric and optional peas, then cook covered until tender. Finish with coriander and lemon juice. This easy recipe pairs well with roti or rice.
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