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Cabbage
(Brassica oleracea capitata)

Derived from the Latin word caput, meaning "head," cabbage is eaten all over the world, be it in coleslaw, stew, braised, or pickled. Avoid hydrogen sulfide odor by not overcooking. Containing chlorophyll and rich in phytonutrients that protect the body from carcinogens, they provide a tasty, powerful way to help the body cope with the challenge of our modern environment. Higher in Vitamin C than oranges, they also contain Vitamin U, a remedy for ulcers.

Steam or stir-fry for maximum nutrient retention. Use leaves as steamer wrappers: Wrap fish in cabbage, season, and steam over herbed broth.