Alaska’s Cabbage
Alaska may be notorious for its long winters nights, but thanks to its super long growing days of summer, Alaska grows the largest vegetables in our nation. Volcanic soil ground fine by glaciers – along with 20 hours of sunshine – can help a cabbage grow huge – even a recording-breaking 5 foot across. No matter if it’s a giant Alaskan cabbage or the regular grocery store size, cabbage boasts countless antioxidants that can help protect from a variety of cancers – bladder, colon and prostate. Plus, just one serving has 65% of your daily Vitamin K. Although cabbage can be easily shredded for cole slaw, braised or pickled, here’s a super simple way to save hundreds of calories, while enjoying some of your favorite dishes.
Substitute for tortillas, taco shells, pita, flat bread or hamburger buns
Slice bottom of cabbage head to release leaves. Carefully peel away each leaf. Wash and pat dry with a clean towel or paper towels. Slice spine to make leaves more pliable. Prepare favorite Mexican food, Indian, Persian, Korean, Asian or just good old-fashion American hamburger. Spoon ingredients into each leaf, roll up and crunch away.
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