Monday, 25 April 2011

In the Spotlight... Spring Green Cabbage

Spring green cabbage is "in season" for at least half the year, but unsurprisingly it's at its best in spring. We've got loads in the garden at the moment, so we're eating cabbage three times a week just now.

Image used under Creative Commons licence

  • Green cabbage can be blanched, stir fryed, baked, boiled or steamed, or eaten raw. It can also be made into green smoothies (without actually turning them green) or just juiced and drunk.
  • Separate the leaves by cutting as close to the base as possible, and remove the tough stem by slicing down each side with a sharp knife.
  • Wash carefully before cooking and remove any resident insects.

Cheesy Cabbage Bake
Bubble and Squeak Cakes
Bulghar-Stuffed Cabbage

Cabbage is a great source of vitamins and minerals, with more vitamin C than in oranges! It is also rich in fibre, sulphur and iodine, and makes a great detoxifier. The list carries on: almost any vitamin or mineral you might wish for is present here. It really is a superfood.

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