Cabbage may not be your idea of comfort food, but you can take solace in its health benefits and versatility. You can make salads, pizzas or sandwiches more nutritious just by adding some red roughage.

Cabbage is reach in Victamin C, as well as doses of fiber, folate and potassium.Red cabbage offers an easy way to get that extra shot of C you need, especially if you’re working out regularly, as we know you are. Keep in mind that red cabbage has twice the vitamin C as its green brother.So it is good for our health.

You can use any kind of cabbage to make sauerkraut: green, red, savoy, Napa or any other variety and in any combination. Since different varieties of cabbage have different colors, flavors and textures, the resulting sauerkraut will reflect that. For example, Savoy cabbage is firm, so a sauerkraut made with it will hold together more than a sauerkraut made with Napa cabbage, which is softer. A combination of red and green cabbage will lend your sauerkraut a pink hue.

If you like, you can even toss in vegetables like carrots and Brussels sprouts, and aromatics like onions and garlic for different flavor combinations. The possiblities are endless.

 Cabbage can also be pickled in vinegar with various spices, alone or in combination with other vegetables. Korean baechu kimchi is usually sliced thicker than its European counterpart, and the addition of onions, chilies, minced garlic and gingers is common.