The cabbage or cruciferous family of vegetables is receiving much attention for its members' impressive anticancer properties.
The modern day cabbage developed from wild cabbage brought to Europe from Asia by roving hands of Celtic people around 600 B.C. Cabbage spread as a food crop throughout northern Europe (Germany, Poland, Russia, Austria, and so on) because it was well adapted to growing in cooler climates, had high yields per acre, and could be stored over the winter in cold cellars.
Health benefits: 1 serving per week either raw, cooked or as sauerkraut, may lower the risk of colon cancer, helps lower risk of heart disease and stroke, may cut risk of cataracts, speeds ulcer healing and improves digestive health and helps cut risk of spina bifida.
Cautions: Cabbage reduces iodine absorption, people who eat
cabbage more that 2-3 times a week should ensure they eat iodine rich foods.
Raw cabbage can be juiced, shredded and made into coleslaw, or chopped and added to salads. Cabbage can also be braised, stuffed, added to soup or curry, and stir fried.
Storing
Store, wrapped, in the fridge.