(These tips brought to you by D.C. Central Kitchen’s Healthy Corner Stores)

How Do I Eat It? 

  • To prepare, cut the whole thing in half. Then cut out the center stem, and everything left is the part you can eat
  • Slice cabbage thinly for coleslaw. Try vinegar in dressings instead of mayo
  • Add to soups or stir-fries
  • Use the large outer leaves as taco or burrito shells

Why Should I Eat It?

  • Cabbage is one of the best foods for increasing your lifespan
  • The compounds in cabbage (and broccoli and kale) are very strong protection against cancer
  • Try red cabbage, which is extra healthy and protects you against colds and flu
  • Cabbage is cheap and high in fiber for filling meal

TIP: This already affordable vegetable goes on sale around St. Patrick’s day, March 17th. Look for great deals coming soon!

Cabbage and Beef Soup Recipe (From Taste of Home)

TOTAL TIME: Prep: 10 min. Cook: 70 min. MAKES: 12 servings

cabbage soupIngredients

  • 1 pound lean ground beef (90% lean)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 celery ribs, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/2 medium head cabbage, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3-1/2 cups water
  • 4 teaspoons beef bouillon granules
  • Minced fresh parsley


  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley.
  2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley. Yield: 3 quarts.
If Cooking for Two: Soup can be frozen in serving-size portions to enjoy months later.