Cabbage, one of the most ancient vegetables, has been around for the last 4,000 years. Packed with vitamins, it is extremely nutritious. In fact, the Greeks and Romans believed that it had healing powers

There are many varieties of cabbage to choose from but the most common is the round, light-green or white head variety. The Savoy cabbage is considered the most tender and sweet, and the firmer texture of standard green, red, and purple cabbages is better for slaw. But remember that Chinese cabbage, Pak Choi or Bok Choy is not cabbage, but Chinese chard.

As inexpensive as cabbage is, it is one of the richest when it comes to protective vitamins. Raw cabbage is known to improve digestion and reduce constipation. Cabbage also stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation. The outer leaves are a good source of vitamin E, and it is also rich in vitamin C.

When buying cabbage, look for large compact heads with tender green leaves showing no evidence of damage or insect nibbles.

Store the whole head of cabbage in the refrigerator for up to a week. But remember, the older it gets, the stronger the flavour and odour will be.

For general cooking purposes, cabbage can be steamed, baked, braised, saut?ed or stuffed, as well as eaten raw.

coleslaw

There are two standard ways that one can serve coleslaw. One with mayonnaise and one without. They are both delicious, and both make a wonderful accompaniment to seafood dishes or hot dogs

Ingredients: Cabbage, carrot, green onion

For mayo version: Mayonnaise, mustard, pepper

For non-mayo version: Rice vinegar or white vinegar, sugar

Method: Starting with a head or half a head of cabbage, thinly slice it until you have about 4 cups (not packed) of sliced cabbage. Julienne half a carrot. Thinly slice a couple of green onions. For the mayo dressing version, add 3 tbs mayo, 1/2 tsp yellow mustard and mix in with the cabbage, carrot, and onions. Add salt and pepper to taste.For the non-mayo version, add a couple tbs rice vinegar. Sprinkle with sugar, salt and pepper to taste.