Cabbage is a member of the cruciferous vegetable family. It’s closely related to broccoli and leafy greens like kale. Although it looks similar, cabbage is not associated with lettuce. This vegetable comes in a wide variety of colors, including green, purple, and red. The leaves can be wrinkled or smooth. Cabbage is low in calories but high in nutrients, making it a great addition to any healthy diet. One cup of cooked cabbage is less than fifty calories! This green veggie helps protect the body from radiation therapy, and scientists believe it can be used to protect healthy tissue during cancer treatment. Sulforaphane found in cabbage can help lower your risk of developing cancer. Antioxidants found in red cabbage also have this effect—other antioxidants in cabbage work to reduce heart inflammation. When fermented, like kimchi or sauerkraut, cabbage becomes packed with probiotics, which are great for your immune system. Fiber and water in this vegetable help regulate the digestive system. Cabbage is delicious eaten raw, boiled, roasted, sautéed, or stuffed. Add it to salads, stews, or eat it roasted as a side dish.