Cabbage has been cultivated for more than 4000 years and was first introduced in North America in the mid-1500's. Today, Florida is the largest producer of domestic cabbage.

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Cabbage is a cruciferous vegetable, as are broccoli, brussel sprouts, cauliflower and kale. All of these vegetables are also related to the mustard plant. Nitrogen compounds in cruciferous vegetables, including cabbage, are thought to have cancer-preventive properties. Breast cancer and colorectal cancer are the two forms that researchers are focusing on when investigating the cancer-cabbage link.

Cabbage is low in calories, a one cup serving has only 20-25 calories, but provides 70% of the USRDA of vitamin C, and is also relatively high in vitamin A. Green cabbage tends to have more vitamin A than red varieties.

A good head of cabbage should not look puffy. Choose a solid, heavy head of cabbage with no more than 3 or 4 loose outer leaves. Uncut cabbage will keep for at least 2 weeks in the refrigerator loosely wrapped in a plastic bag. Once cut however, cabbage begins to lose its vitamins and lasts only about 2 days. Never purchase a head of cabbage that has already been cut in half.

To use cabbage to test the pH of another liquid, boil one chopped red cabbage in water until the water tuns a deep purple. Allow the water to cool. It can be used immediately or stored in the refrigerator until needed. If liquid added to it is acidic, the water will turn red, whereas if the added solution is basic the water will turn green.

Cabbage can be used in salads, or in coleslaw. It can be boiled, braised, microwaved, steamed or stuffed with grains such as rice or barley or with meat. Simply place the stuffing in the center of a leaf, roll it up and secure them with a toothpick before cooking.

-Source: Wellness Encyclopedia of Food and Nutrition
-Source: Florida Agriculture Facts
-Source: Cabbage Facts