The many varieties of cabbage are "heavyweights in the ring when it comes to effectively stopping the spread of cancer."
From Foods that Fight Cancer: Preventing Cancer Through Diet, by Richard Béliveau Ph.D. and Denis Gingras Ph.D., (McClelland & Stewart, 2006), p. 81.
To preserve its fascinating health properties, cabbage must not be cooked in too much water.
Glucosinolates, the molecules that help restrict cancer development, are water soluble, meaning that they dissolve in water. Cabbage can be eaten raw, lightly cooked in a bit of water or sautéed in a pan.