Cabbage
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Cabbage was probably domesticated later in history than lentils and summer wheat. While it may look a lot like lettuce, cabbage actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale. Besides, it comes in a variety of shapes and colors, including red, purple, white and green, and its leaves can be either crinkled or smooth. Nutrition-wise, cabbage is a good source of vitamin K, vitamin C and dietary fiber. Plus, it contains powerful antioxidants that may help reduce inflammation. And since it is a versatile veggie, you can use it to make many different dishes, including salads, stews, soups, slaws and sauerkraut.
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