Cabbage

Cabbage has a reputation for being boiled, not eaten. We’re keen on eating all three types raw, even swapping them in a favourite recipe. The traditional summer coleslaw for example, made using green cabbage grated with carrot, a little onion for bite, brought together with a light mayonnaise. Try substituting red cabbage, to add a colourful twist, or Savoy for a delightful surprise for the discerning ‘slaw palate.

Culinary friends Carrot, parsley, mayonnaise

Cabbage is loaded with goodness and low in calories, should you need to count them! Containing a healthy dose of vitamin C and soluble fibre, it makes a great accompaniment to any iron-rich red meat.

Belonging to the Brassica family, the cabbage has many cousins in all shapes and sizes: turnips (roots), brussel sprouts (leaves), broccoli and cauliflower (flowers), to the seed forms – mustard and oil-producing rapeseed. Brassicas are one of most widely eaten vegetables today.