Cabbage, which is often lumped into the same category as lettuce because of their similar appearance, is actually a part of the cruciferous vegetable family. Cruciferous vegetables are notorious for being chock-full of beneficial nutrients. If you are trying to improve your diet, cruciferous vegetables are a good place to start. Cabbage has numerous pale green leaves that are thick and broad with prominent veins and a slightly waxy finish. They overlap to form a dense round to oblate ball and the leaves are firm when raw and tender when cooked. They offers a sweet, grassy flavor with a mustardy finish.

Health Benefits

Cabbage may help protect against radiation, prevent cancer and reduce heart disease risk.  It is a great source of dietary fiber, vitamins C, K and B-complex vitamins. It is also a good source of potassium and folate, and the minerals calcium, iron, magnesium and phosphorus. Cabbage are also a rich source of polyphenols and sulfur compounds, providing beneficial antioxidant and antibacterial properties. 

Usage

Cabbage can be eaten raw, cooked and pickled. It is often showcased in coleslaws, braising greens and salad mixes. It can be juiced, wilted, braised, roasted, stir-fried and grilled. It pairs well with rich ingredients such as pork, cream, aged and blue cheeses, butter, eggs, olive oil avocados and nuts. Other companion ingredients include citrus, mango, chiles, garlic, shelling beans, faro, sausages, mushrooms, ginger, fennel, shallots and light-bodied vinegars.  Large leaves are used as wrappers for cabbage rolls or as bread alternatives for sandwich wraps. The head can be cut into slices, coated with oil, salt and pepper and then grilled.

Storage

Store heads of cabbage in the refrigerator for up to a month. Cut pieces can be refrigerated for up to 5 days.