Cabbage has been cultivated for centuries for its nutritional content. Plus they have versatile uses in the kitchen too, from cabbage rolls to cabbage soup.

Rich in antioxidants and minerals
Packed with vitamins A, C, and E, beta-carotenes, potassium and iron. Cabbage has especially high levels of vitamin K which helps to heal wounds (blood clotting), and supports bone health. Cabbage is also rich in vitamin C, which helps to fight against free radicals and cancer.

May help with inflammation
Veggies belonging to the Cruciferous family contain powerful antioxidants that help reduce chronic inflammation. This includes diseases such as arthritis, heart disease, and inflammatory bowel disease.

Good for digestion
This fiber-rich veggie helps with digestion and contains both soluble and insoluble fiber.

May lower cholesterol levels
Found to decrease LDL cholesterol levels which is the “bad” type of cholesterol.

Promotes a healthy heart
Anthocyanin is the natural compound which gives red/purple cabbage its color. It’s also found in other colorful fruits such as grapes and blueberries. Eating foods rich in anthocyanin has been found to prevent heart disease.