The origin of the English word cabbage is the Latin caput, which means "head." Cabbage is one of the most ancient vegetables, with evidence of its cultivation dating back more than 4000 years. Cabbage was immensely popular with both the Greeks and Romans. During the Middle Ages, farmers in Northern Europe developed compact-headed varieties that were capable of thriving in cold climates. People with little else to eat became reliant on the sturdy cabbage for their winter survival, and it thus because known as a "poor person's vegetable." But that doesn't mean cabbage is only for the economically-challenged! Centuries of cultivation have led to a virtual family tree of cabbage relatives, including kale, broccoli, cauliflower, and Brussels sprouts, and all of them are terrifically healthy and worth remembering to eat on a regular basis.

Culinarily Speaking: Buy heads that are tight and not too large, with perky, tender leaves that are not withered-looking in any way. Store heads of cabbage in a cool, dry place (not necessarily the refrigerator, if you have a cellar that stays pretty cold during the winter). A note about red cabbage: You may have noticed that it turns blue, sometimes, when you cook it. That would be caused by the presence of any alkaline substance (like the lime in tap water, for example). If this discoloration tends to happen when you cook red cabbage, and you would prefer that it keep its original color, add some type of acid, like vinegar, to its cooking liquid.

Nutritionally Speaking: Cabbage is a member of the Brasscia family, also called the cruciferous vegetable family, all members of which contain certain strong phytochemicals that are thought to be protective of good health and a shield against some cancers. Although absolute conclusions have not yet been drawn, much evidence of Brassica vegetables' cancer-fighting properties is in place, and there's good supportive research to this effect being published in medical and scientific journals. The universal recommendation: Eat more cabbage-related vegetables!!! For some good ideas, see this month's recipes.