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Cabbage is part of the brassica family (broccoli, cauliflowers, kale) and brings all the super good nutrients of this family.Unfortunately many people remember cabbage as an over cooked vegetable that we "had to eat" and it has been over-looked for its fantastic diversity as an ingredient. There are the tight red and green cabbages and the more loose savoy cabbage, and you can even find little mini-cabbages available from time to time. While it's impossible to imagine getting through a summer without a cabbage filled coleslaw, we are now starting to see some great recipes using cabbage leaves to hold stuffings and fillings, in soups and stir frys. Welcome back to our kitchens cabbage – we've missed you!

Brassica oleracea

Cabbage has a very high water content and a light peppery taste, which is one of the reasons why it's fantastic as a summer coleslaw as cut finely, you can keep it super cold - light, crunchy and refreshing...

Look for a tight, fresh head for your traditional red and green cabbages, the savoy cabbage leaves will be looser..

The healthiest and tastiest way to eat cabbage is to lightly stir-fry, or cut thinly and blanch or steam and serve with a little olive oil or butter and salt and pepper to season...

Cabbage is full of nutrients, but you're preparation method will have a significant effect on the nutrients that are available to you...