Another picture of my own home grown cabbage! One of the leafy greens, full of nutrients including high levels of Vitamin C (more C than oranges if eaten raw) and Vitamin E in the outer leaves.  Good source of iodine, folic acid, chlorophyll too.  Red cabbage has higher levels of Vitamins C and A than the green variety.  Can assist with many ailments such as improving digestion, can help treat the common cold (high vitamin C content), frostbite, irrtability and even digestive parasites.  Many women would know of the use of cabbage leaves for mastitis, but also very useful for skin conditions such as leg ulcers, varicose veins, wounds.  Great ways to eat cabbage – raw in salads, lightly steamed, make your own home made sauerkraut (great for added digestive enzymes) or make a cabbage juice if suffering from stomach ulcers.