Cabbage has stood the test of time as an important part of Northern European and Asian diets. Pickled, fermented, braised, stewed, stir-fried and raw, cabbage is not one of the most glamorous of vegetables, but it has been a delicious mainstay of countless cultures for millenniums.

Sauerkraut, kim chee and tsukemono are fermented cabbage preparations often enjoyed in Hawaii. Kalua pork and cabbage, and (canned) corned beef and cabbage, are treasures of the local table. Stuffed cabbage and coleslaw are other noteworthy cabbage dishes.

Eating fresh cabbage is easy in Hawaii because local farmers produce a substantial amount of it. Sugarland Farm in Kunia is the largest producer; smaller farmers in Kamuela, Hawaii, and in Kula, Maui, also grow this member of the Brassica oleracea family. Other members include Brussels sprouts, broccoli, cauliflower, kale, collard greens and kohlrabi.

Cabbage should make its way to your list of "should eat often" veggies. After all, it has a reputation for having cancer-fighting compounds, and contains good amounts of vitamins A, C, B6 and K as well as folate, manganese and fiber.

When buying cabbage, look for firm, tight heads that are heavy. Leaves should be shiny, crisp and thin if you’re planning to eat it raw.

Cabbage is flavorful and sweet when cooked, crunchy and a little spicy when raw. The sulfuric compounds in cabbage tend to be more pronounced when you cut or cook it. But don’t let that scare you — this is a delicious vegetable to include on your table.

This is the perfect accompaniment to a pork roast or roast chicken — and you can cook it alongside either of these in the oven. "The New York Times International Cookbook" by Craig Claiborne is the inspiration for this recipe; apples and vinegar — both acidic — help to keep the red cabbage from turning purple when it is cooked.

SWEET AND SOUR RED CABBAGE1 (2-3 pound) head red cabbage
1/4 cup butter
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons freshly grated nutmeg
4 tablespoons white vinegar
3 tablespoons or more brown sugar
1 cup golden raisins
2 apples, peeled, cored and diced (about 2 cups)

Preheat oven to 400 degrees (350 or 375 will work if you’re roasting pork or chicken at the same time).
Cut cabbage into four pieces, through core. Remove core. Slice each quarter crosswise into fine shreds.

In large, oven-safe casserole or saucepan, melt butter over medium-high heat. Add cabbage and remaining ingredients, tossing to combine.

Cover, bring to boil and cook about 10 minutes. Transfer casserole to oven and bake 1 to 1-1/2 hours, stirring occasionally. The cabbage will wilt and cook in its own juices but will be somewhat dry when finished.

Serve alongside pork or chicken. Serves 6 to 8.

Approximate nutritional information, per serving (based on 8 servings): 180 calories, 6 g fat, 4 g saturated fat, 15 mg cholesterol, 400 mg sodium, 32 g carbohydrate, 3 g fiber, 24 g sugar, 2 g protein
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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.