3 – Cabbage and cancer
Cabbage is one of the most effective anti cancer foods. Cruciferous vegetables such as cabbage are rich in phytochemicals known as glucosinolates. Glucosinolates break down into the anti-cancer compounds sulforaphane, isothiocyanates, and indole-3-carbinole (I3C). Cruciferous veggies have more of these anticancer phytochemicals than any other veggies and are considered to be powerful cancer fighting vegetables.  One of the main dietary recommendations of the American Cancer Society to lower cancer risk is the inclusion of anti cancer foods such as cruciferous veggies in the diet.
Cabbage intake has been associated with a lower incidence of lung, colon, breast, and cervical cancer. Population studies have revealed that the greater the intake of vegetables from the cabbage family, the lower the rates of cancer. One such study revealed that women who consumed 3 or more portions of cabbage each week were 72% less likely to get breast cancer.
Best way to cook cabbage for anti-cancer benefits
Cooking cabbage for long is not advisable, and is best prepared as quickly as possible for preserving its nutrients. Steamed cabbage or quickly boiled cabbage is best, and raw in salads and coleslaw is even better. Microwaving cabbage is also not advisable as many of the enzymes necessary for converting the glucosinolates into anti-cancer compounds are destroyed if microwaved for too long.