Poor cabbage. This workhorse of the kitchen is so utterly devoid of glamor. But cabbage is a wonderful cruciferous vegetable that should be loved just as much as kale and its trendy brethren. Cabbage is a great source of cancer-fighting compounds and vitamin C and is wildly low in calories. Plus, it’s cheap and truly versatile; it can be eaten raw in slaws, added to lettuce salads, used in place of pasta in pasta salads, tossed into stir frys, simmered into soups, stuffed and baked, fermented into kimchi, and about 1 million other ways. Switching up between green and red varieties helps add a variety of phytonutrients to your diet.