Phytonutrients in crucifers, such as cabbage, signal our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.

 

A study of Chinese women in Singapore found that in smokers, regular cruciferous vegetable consumption (3 – 5 servings a week) reduced lung cancer risk an amazing 69%! Raw cabbage juice also a great cure for peptic ulcers.

 

There are three major types of cabbage: green, red and Savoy. Red and green have a more defined taste and crunchy texture as compared to Savoy cabbage's more delicate nature. Bok choy as well as Chinese cabbage are also varieties of cabbage.

 

To store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate. Since the vitamin C content of cabbage starts to quickly degrade once it has been cut, you should use the remainder within a couple of days.

 

Raw cabbage goes well with apples, carrots, celery, chervil, chives, lime, nut oil, olive oil, green peppers, sherry, white-wine vinegar, onions, garlic, prosciutto, pineapple and smoked chicken.