Vitamin C: helps heal cuts and wounds and helps the immune system.
Phytochemicals: May help prevent cancer.
Low in calories: helps prevent weight gain.
Choose cabbage that is crisp, firmly packed (no loose leaves) and heavy for its size.
Tightly wrap in plastic and refrigerate for up to 1 week.
When ready to use, remove the wilted, discolored, and thicker outer leaves. Rinse cabbage under cool running water.
To cut the cabbage, carefully run a small knife around the core to remove it and then slice or chop the cabbage.