cabbage

  • Choose to Be Raw

    Common sense has always indicated that eating fruits and veggies is good for you—what common sense failed to mention is how valuable it is to eat those foods raw. Sometime after we discovered fire, we abandoned our “rabbit food” palate for a predominantly cooked diet.

    Learn to ditch your processed foods
  • Red Cabbage

    Cabbage is rich in vitamin C and an excellent source of dietary fiber. One of the oldest vegetables, its origins trace back to Asia and the Mediterranean. Cabbage can be served cooked in soups, steamed, or pickled (producing sauerkraut). Or cabbage can be eaten raw as a salad or used as the key ingredient in coleslaw.

    Get your antioxidants, polyphenols, and vitamin C here
    By Dick Benson
  • In Season: Cabbage

    This leafy biennial plant is grown annually and is closely related to other vegetables in the B. oleracea family, such as broccoli, cauliflower, and Brussels sprouts. Cabbage—whether it’s red, green, or Savoy—is an excellent source of vitamin K and sinigrin, which shows to have cancer preventive properties.