Cabbage

There are many different types of cabbage, all belonging to the brassica family. Varieties include red, white, spring greens, tender heart, green, and savoy.

Savoy cabbage takes it name from the Savoie region of France. Spring greens are called spring greens as they are cut before the heart has formed.

Preparation and Use

All types of cabbage prefer to be chilled, as yellowing of the leaves on Green, Savoy and Spring Greens, and browning of the leaves on White and Red cabbage can occur if they are subjected to overly high temperatures.

Finely shredded cabbage adds a tasty to crunch to any salad.

Take care not to overcook cabbage as this can impair the flavour.  To get best results steam cabbage till just tender, as this traps in the nutrients and makes it easier to prevent overcooking.

Health and Nutrition

5 a Day - 1/6th of a small cabbage or 2 handfuls sliced cabbage counts as 1 portion towards 5 a day.

Cabbage is a good source of vitamin C which helps to keep your immune system functioning well.

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