IT MAY NOT be the most appealing food you’ve ever eaten, but cabbage, despite its Dickensian connotation is extremely good for you. Just dont cook it. Unlike many other vegetables whose nutrients are activated when cooked, cabbage loses half of the nutritional value of its two most beneficial substances when prepared over the stove. Indole-3-carbinol and sulforaphane have shown protective effects against breast cancer, colon cancer and possibly even prostate cancer. There are a number of culinary uses for raw cabbage, such as in coleslaw or salad, or over tacos or other main dishes. And don’t worry about color green and red cabbage have almost the same nutritional worth.
