Cabbage
Cabbage, one of the oldest vegetables, continues to be a dietary staple and an inexpensive food. It is easy to grow, tolerates the cold, and keeps well. Cabbage is rich in Vitamin C (an antioxidant) and fiber and is also a member of the cruciferous vegetable family. People who frequently eat cabbage and other cruciferous vegetables may help reduce their risk of certain cancers such as colon and rectal cancer. The cabbage contains minerals such as iron, calcium and potassium.
The odor that it emits comes from the sulphur content of cabbage which helps the body to resist bacteria and protects the protoplasm of the cells. It is said to aid in producing glossy hair.
There are at least a hundred different types of cabbage grown throughout the world, but the most common types in the United States are the Green, Red, and Savoy varieties.
Cabbage can be steamed, boiled, braised, microwaved, stuffed, or stir-fried.
An old wives' tales states: For financial luck in the new year you hide a silver dollar outside on New Year's Eve. Just before midnight you bring it in. The next day you slit a hole in a cabbage, put the silver dollar in, and cook the cabbage. You then eat the cabbage.
