Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

You Can Ferment It – and Make It Healthier

Just leave it in its own juices until bacteria start to feed on it. Sound gross? You’ve probably already eaten it. It’s called sauerkraut. For a spicier, more exotic version, try kimchi, a dish made popular in Korea.

When cabbage ferments, it makes natural probiotics that nourish the bacteria in your gut. Those bacteria help your body fight germs, take in nutrients, digest food, and control anxiety.

Even Raw, It’s Great for You

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

It’s Loaded With Antioxidants

You’ll get a good dose of well-known ones like vitamin C and manganese. But cabbage really shines when it comes to planting chemicals called phytonutrients, a cell-protecting force.

It’s Good for Inflammation

Cabbage is loaded with lots of chemicals that help ease swelling in your tissues. This helps protect you from other health issues because inflammation is linked to things like cancer, heart disease, diabetes, and Alzheimer’s disease.