This versatile vegetable can be crunchy, silky, pungent, or sweet, depending on how you choose to cook it. Don't be fooled by its humble reputation: Cabbage is a wonder food that's packed with flavor and nutrients.

Raw cabbage stimulates digestion as well as the immune system. It has antibacterial and antiviral properties and may help clear up ulcers and complexion problems. Both raw and cooked cabbage are great sources of vitamin C and calcium. Eating cabbage may reduce your risk of cancer: The red variety is especially rich in antioxidants.

Green and red cabbage both grow in round heads with smooth, thick leaves. Green pairs well with meaty flavors. When thinly sliced, red adds heft to salads. Napa, an Asian variety, grows barrel-shaped or elongated. It's delicate, juicy, and perfect for slaws. Savoy has looser leaves that are green and crinkled. It appears most often in fall and early winter. You can use it in any recipe that calls for green cabbage.