https://commons.wikimedia.org/wiki/File:Cabbage.jpg
Cabbage needs a moderate cold climate to grow successfully. While it grows well in the Northern parts of India, anywhere else it will only grow under simulated conditions which could prove expensive. There is no dearth of supply though as it is imported where it does not grow.
Because of its leafy structure it is sometimes put under the same category as lettuce when in fact it is a vegetable.
Enough is not enough when talking about the health benefits of cabbage. Being rich in anti oxidants and vitamin C it is highly recommended that it be one of the regular items on one’s dining table. For more on this you can visit the link
http://www.medicalnewstoday.com/articles/284823.php
Cabbage can be eaten in several ways but mostly cooked. Big chunks of it cooked in pepper powder and chopped tomatoes make for a quick addition to one’s menu. Then there are vegetable soups that cannot be done without the addition of cabbage.
There is yet another way where cabbage is shredded into long fine strips, boiled with chopped onions and green chillies in a garnish of mustard seed and oil. After it is boiled coconut shavings are added with a touch of sugar and salt. Cabbage is never overcooked as it loses its taste and even gives out a pungent odour.
My favourite, however, is cabbage salad.
Cabbage is shredded fine and marinated in salt. Onions are cut into circles along with green chillies which are cut into small pieces. A rich mustard paste is added to curds(yoghurt) to which sugar and salt is added to taste.
The marinated cabbage is squeezed out and then added to the curds and thoroughly mixed along with the onion rings and chopped chillies.
The salad is then garnished with finely chopped coriander leaves.
These are some ways that cabbage is cooked in our household. There could be many more ways as cabbage is one vegetable that is the favourite of many the world over. I picked up a link that has more recipes
http://food.ndtv.com/lists/10-best-cabbage-recipes-736063
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