Wild cabbage is a scraggly looking plant with tough leaves that grows along the coasts of Europe. You would never think so, but it is the ancestor of all the many different kinds of cabbage that we eat today. In the common form of cabbage we eat the leaves, which are big and grow packed together in the shape of a ball. Some cabbages have smooth leaves, while others are crinkly.
Cabbage can be used as a source of potassium, beta-carotene, vitamin C, fiber, sulfur and bioflavonoids. In addition to its nutritional value, cabbage can also be used as an anti-infective. Cabbage also has analgesic properties and can be used as a vermifuge.
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Stir 1/4 of a teaspoon into a glass of water and consume 3 times daily, with meals.
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