Cabbage has a long history of use both as a food and a medicine. Although the origin of Cabbage is not known completely, it is said to have spread across the world from North America. Cabbage is a member of the Cruciferae family which is related to broccoli. Raw cabbage juice is well documented as being remarkably effective in treating peptic ulcers. In addition to its cancer-preventive phytonutrients, cabbage is an excellent source of vitamin C, an antioxidant that helps protect cells from harmful free radicals. Cabbage also reduces risk of heart disease and stroke, alleviate rheumatism and skin problems. Roman medicinal preparation blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds. Cabbage boosts the immune system's ability to produce more antibodies.
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