On the plate
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.
Feeding body and mind
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.