In my work as a qualified nutrition coach, I often ask clients to list their favorite vegetables to help me devise their eating plans—and there’s one food that has never come up: the cabbage. I can’t say I blame them. Personally, I find the taste of cabbage a bit bland and other than enjoying it in coleslaw, I don’t really know how to cook with it. Plus, because I struggle with digestive issues, I tend to avoid it. Cabbage contains sulfur-rich, hard-to-digest sugars which can cause gas, bloating and diarrhea for people with sensitive stomachs or IBS. You may like That’s not to say cabbage can’t also be beneficial for the gut. The high-fiber content makes it great fodder for gut bacteria, and it’s perfect for fermenting into kimchi and sauerkraut. It also contains nutrients that can help reduce inflammation, and support the immune system, and bone, brain and heart health. Despite all these nutritional qualities, the leafy green vegetable has never really taken center stage—unlike its cruciferous cousin, the cauliflower. But that might be …