The Wonders of Cabbage

Is there a vegetable more humble or more nutritious than the common cabbage?

This leafy vegetable, first cultivated by Greeks and Romans, has long been celebrated for its health benefits. It is a terrific source of vitamins A, B1, B6 C, E and K. It also contains thiamin, calcium, magnesium and iron, and is a good source of dietary fibre, folate and potassium.

Cabbage is a member of the cruciferous family of vegetables, which includes broccoli and brussels sprouts. Like most vegetables in this category, it contains phytonutrients that are said to boost the immune system and combat cancer.

Although never a trendy vegetable, cabbage is a mainstay in dishes around the world. It is, for example, the key ingredient in German sauerkraut, East European cabbage rolls, Chinese suan cai and Korean kimchi.

Inexpensive and easy to store, cabbage is available all year, and is most nutritious when it is raw, steamed or cooked for a short period of time.

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Wave is published six times a year by the Winnipeg Regional Health Authority in cooperation with the Winnipeg Free Press. It is available at newsstands, hospitals and clinics throughout Winnipeg, as well as McNally Robinson Books.