​

Green cabbage can taste slightly peppery when consumed raw, but its taste is sweeter and less spicy when it's cooked. The queen of slaw, green cabbage can stand up to even the heaviest, creamiest, or spiciest of dressings. You can also consume cabbage by fermenting it to make sauerkraut.
Fights inflammation.
Keeps you strong.
Improves digestion.
Protects your heart.
Lowers your blood pressure.
Lowers cholesterol.
Maintains bone health and healthy blood clotting.
Keeps cancer at bay.

Red cabbage has a bolder, more peppery, and almost floral flavor as compared with regular green cabbage, which is milder and more vegetal. Cooking it tends to mellow the flavors, and it can also bring out sweet notes as well.
Rich in antioxidants. Anthocyanins give purple-coloured fruits and vegetables, including red cabbage, their beautiful colour
May support heart health
May help fight inflammation
Contain anti-cancer compounds.
May support gut health.