Cabbages are one of the oldest vegetables known. Throughout their long history they have often been thought of as food for the poor. Cabbages are a member of the Brassica family of vegetables. Unfortunately they are often overcooked which ruins their flavour and destroys their nutrients. There are many varieties of cabbages grown in New Zealand which vary from red, green or white, with smooth or crinkled leaves and round or oval in shape. Taste variations are subtle. As with most vegetables, specific variety names of the brassica group can be confusing as seed companies market similar products with different names. Cabbages are an excellent source of vitamin K and vitamin C. They also supply valuable amounts of vitamin A and B group vitamins, calcium, potassium and fiber. Cabbages contain compounds which research strongly indicates inhibit the development of some cancers. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.