Cabbage isn't mundane...it's magnificient!

As a member of the Cruciferous family of vegetables, cabbage is enjoyed often by the long-living Hunza people.

Cabbage is rich in enzymes, vitamin C, and a host of cancer-fighting nutrients like glucosinolates. If you choose red cabbage, you'll also get a healthy dose of anthocyanins.

If you don't like a cabbage variety, try another. Red cabbage, green cabbage, Napa cabbage, Savoy cabbage, and Bok choy all have unique flavors and can be prepared in many taste-tempting ways.

*Red cabbage cooked ( 3,145) and raw ( 2,252)

Look for solid, heavy heads of cabbage, with three or four loose "wrapper" leaves that are clean and flexible but not limp. Cabbage should be free of discolored veins or insect damage and stem should be closely trimmed and fleshy. Choose whole heads-halved or quartered heads of cabbage-when the leaves are cut or torn, the vegetable begins to lose vitamin C.