How it's used
Commonly used in salads, coleslaw, soups, and stir-fries. It can also be sautéed or pickled.
A variety of cabbage with light green leaves and a mild, slightly sweet flavor.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Commonly used in salads, coleslaw, soups, and stir-fries. It can also be sautéed or pickled.
Its vitamin C content pairs well with iron-rich legumes eaten in the same meal.
Try it in the kitchen
Four substantial turmeric-batter-and-panko tofu cutlets, sliced and fanned over deeply herbed dried-lime lentils with a creamy lemon-tahini finish.
Open recipeCrispy pan-fried rice paper dumplings packed with tofu, edamame and shiitake, served with a ginger-tahini dipping sauce and wilted greens — the plan's highest single-meal choline and highest-protein lunch.
Open recipeTender cabbage parcels around lemony lentils, bulgur, herbs and tart barberries, with cucumber yogurt and toasted seeds.
Open recipeA portable pupusa-style lunchbox with black bean filling, griddled maize dough, quick cabbage-carrot curtido, hot sauce and pumpkin seeds.
Open recipeSet-and-crisp Burmese-style chickpea tofu with a silky centre, served over a sharp cabbage, cucumber and carrot crunch with lime, ginger, chilli, peanuts and hemp.
Open recipeCrackly brown rice with peppery soy-vinegar adobo seitan, garlic, green beans and shredded cabbage.
Open recipeNutrition notebook
Calories
19kcal
Protein
1.3g
Carbs
3.3g
Fat
0.1g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.