Cabbage, Use : Use in Cooking

Health benefits of cabbage
Fresh, dark green-leafy cabbage is incredibly nutritious; however, very low in fat and calories. 100 g of leaves provide just 25 calories.
The vegetable is the storehouse of phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates. These compounds are powerful antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or "bad cholesterol" levels in the blood.
Fresh cabbage is an excellent source of natural antioxidant, vitamin C. Provides 36.6 mg or about 61% of RDA per 100 g. Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC value) is 508 µmol TE100 g. Red cabbages contain more antioxidant value, 2252 µmol TE100 g.