Nutrients
Cabbage is a good source of Vitamin C, potassium, folic acid, vitamin B6, biotin, calcium, magnesium, and manganese

Cancer Prevention
One of the American Cancer Society's key dietary recommendations to reduce the risk of cancer is to include cruciferous vegetables such as cabbage. Studies have indicated that increased cabbage intake may inhibit the metastatic capacity of breast cancer, and cruciferous vegetable intake may reduce breast cancer risk. Other research data provides strong evidence for a substantial protective effect of cruciferous vegetable consumption on lung cancer. Cruciferous vegetable intake has also been associated with a decrease in gastrointestinal, prostrate, and bladder cancers. The anti-cancer properties of cabbage is due to its phytochemical compounds called glucosinolates, which work primarily by increasing antioxidant defense mechanisms, as well as by improving the body's ability to detoxify and eliminate harmful chemicals and hormones.

Glutamine
Cabbage is good source of the amino acid glutamine, which increases the body’s ability to secrete human growth hormone (HGH). Glutamine also has anti-inflammatory properties and assists with immune system regulation and intestinal health.

Peptic Ulcers
Research at the Stanford University School of Medicine demonstrated that fresh cabbage juice is extremely effective in the treatment of peptic ulcers. The anti-ulcer properties of glutamine are due to the high glutamine content of cabbage.