Adding on to @semi_hemi_demigod@lemmy.world,
IIRC it’s also prebiotic when eaten raw, or probiotic in sauerkraut form.

Gut health being chronically underrated, that’s a huge one right there.

As I understand it, there is one problem however with cruciferous veggies, and that’s that they are goitrogenic when eaten raw. Meaning, they interfere with healthy iodine absorption, which would be a thyroid gland issue. Perhaps not much of an issue for younger folks, but for us oldsters / ill-ish, it’s something to be aware of. (more)

So I usually cook my cabbage and/or make sure I get plenty of seaweed.

A more fun fact is that cabbage is the exact same species ( Brassica oleracea ) as like two-dozen other veggie relatives, mostly due to human cultivation: https://en.wikipedia.org/wiki/Brassica_oleracea

Plus full of protein.

Ach, if only that were true! (then they’d be more like a superfood, such as potatoes)

@a4ng3l@lemmy.world

My favorite way to cabbage is to put a purple cabbage and a red onion in a big jar with a lot of vinegar, a little honey, and some spices.

You can put it on burgers or in salads or eat it on its own