Cabbage

The origin of the English word cabbage is the Latin caput, which means "head." Cabbage is one of the most ancient vegetables, with evidence of its cultivation dating back more than 4000 years.

People with little else to eat became reliant on the sturdy cabbage for their winter survival, and it thus because known as a "poor person's vegetable." But that doesn't mean cabbage is only for the economically-challenged! Centuries of cultivation have led to a virtual family tree of cabbage relatives, including kale, broccoli, cauliflower, and Brussels sprouts, and all of them are terrifically healthy and worth remembering to eat on a regular basis.


Red cabbage goes well with apples, onions, nuts, and red wine, and it makes an excellent bed for duck, and salmon.
Choose firm, shiny heads that are as dark as possible.
Don't overcook red cabbage or you'll sacrifice flavor and vitamins.
Note: You may have noticed that it turns blue, sometimes, when you cook it. That would be caused by the presence of any alkaline substance (like the lime in tap water, for example). If this discoloration tends to happen when you cook red cabbage, and you would prefer that it keep its original color, add some type of acid, like vinegar, to its cooking liquid.


Nutritionally Speaking:
Cabbage is a member of the Brasscia family, also called the cruciferous vegetable family, all members of which contain certain strong phytochemicals that are thought to be protective of good health and a shield against some cancers.