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Cabbage: This big head of leaves is from the ancient family of brassica that includes broccoli, Brussels sprouts, chard, kohlrabi and bok choy. When it is cooked a bit too long, these veggies will give off an odor of rotten eggs. That's due to the sulfur compounds that make them all so healthy, so you have to take the good with the bad. These handy chemicals are cancer fighters that work by pushing potential cancer-causing cells to commit suicide. In addition, they contain antioxidants and help prevent cardiovascular disease. They are also full of vitamins and minerals, so get some cabbage into your diet. The only warning is to people with hypothyroidism, who shouldn't overindulge.
helps prevent cancer

Recipe

Buttered Cabbage

serves
prep time: 10

ingredients

1 pound fresh Savoy cabbage
salt and freshly ground pepper

directions

Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.