Care of Amy Symington, of ameliaeats.com
Cabbages, cabbages, yum yum yum!
Cabbage, a member of the cruciferous vegetable family, is a vegetable to make serious friends with. Cruciferous vegetables, in general, are full of fibre and phytochemicals, specifically sulphuric compounds that may reduce your risk of certain types of cancer, type 2 diabetes, as well as cardiovascular disease. Cabbage is also an excellent source of vitamin C and K.
Although green is the most commonly consumed cabbage, red cabbage contains the antioxidant anthocyanin, which has nutritional perks such as providing anti-inflammatory benefits.
In order to retain its maximum health benefits, raw, lightly steamed, or sauteed are the preferred cooking methods of cabbage. No matter how you slice it though, cabbage is one vegetable you won’t want to turn your nose up at.