Safe Recipes Cabbage family offers tasty protection C abbage may first have been found growing wild by the seashores of Southern Europe, England and Denmark. Vegetables in this family are now valued more than ever for the cancer-fighting nutrients they provide. Some you are likely to recognize, though, include Vitamins C, A, folate and fiber. The most common cabbage variety is green and compact. Red cabbage differs only in color.
Savoy cabbage has attractive, crinkled leaves that form a looser head.
Celery cabbage or Chinese cabbage is an elongated, oval head that is very firm and very pale green to white in color. All of these varieties can be used raw in salads or cooked. Overcooking cabbage or any member of this vegetable family results in strong odor and taste. Shorter cooking not only prevents this, but also helps retain vitamin C and other nutrients. There are several good methods for preserving cabbage, although canning is not one of them.