Cabbage, a cruciferous vegetable just like Broccoli, Cauliflower and Brussels Sprouts, has been shown to fight cancer. High in nutrients, readily available, and inexpensive, cabbage scores high marks on the list of healthy foods. March is Nutrition Month, and next week is St. Patrick's Day, so I thought this would be a perfect time for us to rediscover Cabbage! Found in several varieties including red, green and the more delicate Chinese variety Bok Choy, Cabbage can be prepared in many, many different ways. While cabbage can smell up a room as we're cooking it, it's because of this very smell that it is reported to play a role in Cancer prevention. These very smells or shall I refer to them as chemicals, are sulfur compounds (phytochemicals called Indoles) which are released during cooking. Research has shown that these Indoles may prevent breast cancer by inhibiting estrogen by either mimicking it, as well as triggering our bodies to produce enzymes which block new cancer cell growth. In fact, studies have shown that animals who are fed a daily dose of Indole compounds (equal to about a half a head for us human animals daily), had significant response lowering breast cancer cell growth. Along with Vitamin C, fiber, folacin, potassium and of course no fat or cholesterol, cabbage can add volume with few calories to our meal at an average of 25 calories per cup! It can be added raw to our salads (I try to add shredded red cabbage to my salad almost every day), or it can be added to soups, sandwiches, or be served as part of a vegetable medley. How about we give it a quick microwave in chicken stock? Let's not forget to search out a healthy coleslaw recipe.