I eat a lot of cabbage. It has no salicylate and it is easy to store fresh. I have found ways to use it as a base for sauces and all sorts of dishes.
And it's worried me because it seems such a bland vegetable. The signs in the supermarkets say to mix your colours, to eat red and yellow and orange and green fruits and vegetables. Well, cabbage comes as red or white or green so that's not too bad.
So I'm celebrating the latest news about cabbage. It says that cabbage contains a chemical sulforaphane that has special properties to protect against heart disease. There's not as much as broccoli, which I can't eat, but I eat a lot of cabbage.
It's also in brussels sprouts, which we also eat a lot of. We tend to buy them frozen. It's also in cauliflower, which I do eat but I'm not sure I should.
We usually mix cabbage with leek when we cook it. I'll be eating a lot more!
RAS
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