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Cabbage: This big head of leaves is from the ancient family of brassica that includes broccoli, Brussels sprouts, chard, kohlrabi and bok choy. When it is cooked a bit too long, these veggies will give off an odor of rotten eggs. That's due to the sulfur compounds that make them all so healthy, so you have to take the good with the bad. These handy chemicals are cancer fighters that work by pushing potential cancer-causing cells to commit suicide. In addition, they contain antioxidants and help prevent cardiovascular disease. They are also full of vitamins and minerals, so get some cabbage into your diet. The only warning is to people with hypothyroidism, who shouldn't overindulge.
helps prevent cancer

Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
improves circulation and lowers cholesterol

Recipe

Asian Cole Slaw with Seared Scallops

serves
prep time: 10
cook time: 121

ingredients

2/3 cup Chinese pea pods, trimmed
2 cups finely sliced savoy cabbage
2 cups mung bean sprouts
1/2 small red bell pepper, sliced
1 small pickling cucumber, quartered, sliced
1 green onion, sliced
2 tablespoons chopped fresh cilantro
Ginger Dressing
14 sea scallops
1 teaspoon soy sauce
2 teaspoons vegetable oil

directions

Place pea pods in heavy small skillet. Add enough water to cover pea pods. Boil 30 seconds. Drain. Rinse under cold water to cool. Drain and pat dry.

Combine cabbage, bean sprouts, bell pepper, cucumber, green onion, cilantro and pea pods in medium bowl. Add dressing and toss well. (Can be prepared 2 hours ahead. Refrigerate.)

Divide cole slaw between plates, mounding slightly in center. Combine scallops and soy sauce in small bowl. Heat oil in heavy medium skillet over high heat until almost smoking. Add scallops to skillet and cook 30 seconds. Turn scallops and continue cooking until scallops are golden brown on top and bottom and just cooked through, about 20 seconds longer. Divide scallops between plates, arranging decoratively around coleslaw.