Crucifers and dark greens are definitely more digestible when cooked. My acceptable list of raw veggies is fairly short--mostly low-energy fruits and roots (cucumber, bell pepper, radish, carrot)
As for palatability I think pretty much every cuisine uses vegetables as fat/salt sponges. Nothing wrong with that!
Lots of: urban hiking, cycling, sprinting
Lots of: fresh meat, seafood, eggs, organs, tubers, starch fruits, vegetables, meat fat, dairy fat, oil fruits
Some: cured meat, dairy protein, sweet fruits, rice, pulses, tree nuts, oil seeds
Minimal: soy, refined proteins, sugar, liquid carbohydrate, grains, refined oils, peanuts