Available in numerous varieties and colors, cabbage is a workhorse vegetable. While it may not be the sexiest vegetable in the garden, it packs a powerful nutritional punch while being low in calories, and it is hearty and satisfying. Cabbage is a great source of folic acid, vitamins C and K, and anthocyanins, which are proven anti-carcinogens. Cabbage comes in a variety of shapes, textures and colors, from round to oblong, wrinkled to smooth, green to purple. As part of the brassicaceae family, it is closely related to broccoli, cauliflower and brussels sprouts. Cabbage may be braised, boiled, sauteed, fermented, pickled, stuffed or eaten raw.