The word ‘cabbage’ can mean a number of things, but the most common is that it is a root vegetable and that its root contains protein.
That’s because the roots of cabbage are highly nutritious and contain a variety of vitamins, minerals, enzymes and proteins, according to the BBC.
Cabbage is also high in potassium, folate and vitamin B12, which is a crucial nutrient for brain development, according the BBC News website.
‘I’ve been eating cabbage for about 20 years, but only recently have I discovered that it’s also one of the most nutritious vegetables,’ said Lisa Hallett, author of ‘The Cabbage Diet’, which focuses on the health benefits of cabbage.
‘It contains protein, fibre and vitamins and is one of those nutritious vegetables that everyone should be eating at least once a week.’
A popular cabbage recipe is one that uses fresh carrots, celery and cabbage in place of the sprouted grains.
It’s a healthy, tasty alternative to conventional bread or pasta.
A healthy and tasty cabbage recipe uses fresh carrot, celeriac and celery in place on top of a plain white or white and brown rice noodle.
‘If you eat it in a small bowl and dip it in butter, it’s very filling and a good source of fibre,’ Ms Halleth said.
‘Also, it provides vitamins, vitamins B12 and magnesium, which are good for the brain.’
It’s also a good way to enjoy cabbage when it’s not as popular as you might think.
‘You can use it as a soup, a salad, a snack or just as a vegetable, it tastes really good, it adds flavour and colour to salads and it’s a great addition to soups and stews,’ Ms Yarbrough said.
It is often eaten as a side dish in a soup or salad.
But it can be a good alternative to pasta, too, as it provides a nice crunch.
‘Cabbage has a great nutritional value and is a great source of vitamins and minerals,’ Ms Mould said.
She said that the best way to prepare cabbage is by boiling it, boiling water and then cooking it until it’s tender and golden brown.
‘For this, it can often be boiled in a crockpot or slow cooker for several hours before being peeled and sliced, as a noodle or as a salad.’
If you’ve had a really good week, you can also add it to souctions or stews that you might normally be eating out of a pan, for example.
It can also be added to salads, soups or stouts.’
In the summer, it is ideal for adding to soufflés, soufflé sauces and other recipes, as well as for serving in a salad or a salad dressings.’
‘Cabot’s’ new book, ‘Cauliflower’ and its accompanying recipe, ‘Bubbles’ will be available from September 28.
