Red cabbage is a greater source of Vitamin C than white cabbage and interestingly enough, oranges. Red cabbage contains the same red flavonoid pigments as red and blue berries, which are all regarded as super antioxidants. Studies indicate that white cabbage contains high levels of sulphur-comprising compounds, much higher than many other Brassica vegetables, however the red cabbage is believed to have even higher levels. Red cabbage is a very high source of Vitamin K, however the green cabbage is the winner in the Vitamin K stakes.
 
Cabbage is low in calories and high in fiber, therefore is a great dietary source. Being full of vitamin K, it is thought to help prevent Alzheimer’s disease and is a great source for mental function and concentration and help with bone density. The high content of vitamin C and sulphur in cabbage removes toxins from the body, helping arthritis, gout, rheumatism and skin diseases. The high potassium levels helps stop blood pressure from rising. It is believed that a drinking raw cabbage juice on a daily basis can relieve chronic headaches. The red pigments in red cabbage are said to lower blood sugar levels and increase insulin production. The powerful antioxidants in cabbage are believed to reduce bad blood cholesterol levels.
 
Cabbage has historically been used as a medicinal herb for a variety of health benefits. The ancient Greeks used cabbage as a laxative and cabbage juice as a liniment for bruises. The ancient Romans believed that drinking cabbage juice was a cure for hangovers. There is scientific evidence to corroborate the use of cabbage leaves to ease the pain of engorged breasts in nursing mothers, during breast feeding.
 
The downside of this vegetable is excessive consumption can lead to increased intestinal gas, which causes bloating and flatulence.