The presentation of the cruciferous vegetables continues with another plant of the family – cabbage. Cabbage is probably one of the most famous vegetables in this particular family and people all over the world have tried at least once eating it.
Whether you combine it with other ingredients or eat it raw, cabbage is always good and nutritious. Plus, it does not look as weird as other brothers and sisters in its family. Cabbage comes from the Mediterranean region, where it was cultivated along the shores. The first records of this plant date as back the ancient Romans and Greeks, who were praising this particular vegetable for its medicinal properties.
In what concerns the edible parts of a cabbage, you probably all know that the only part that can be eaten is consisted by the leaves. This cabbage head, as it is called, can be consumed in different ways. You can either cook it or eat it raw, add it to salads, or simply eat it like it is. However, cabbage is usually used in soups and stews. These are two of the most popular foods which are using cabbage as the main ingredient.
As said before, cruciferous vegetables are fairly well known for their medicinal purposes. For instance, the cabbage has lots of vitamin C, glutamine and a sort of an amino acid, which is used for anti-inflammatory purposes. As with broccoli, cabbage also has that indole-3-carbinol, the chemical which helps the human DNA regenerate faster.