Eat it everywhere


Cabbage: It’s what hot this winter. Or cold. Either way, it seems as though it’s served everywhere this time of year. Shredded with some carrots alongside your pupusas as curtido, pickled as banchan with a Korean feast and stirred into any number of soups and stews. Cabbage is a great source of vitamin C—even better than some citrus. It’s also high in fiber, thus it gets things moving after all the holiday indulgences. If you eat red cabbage, you also get a good dose of anthocyanins, those powerful sources of antioxidants.