Cauliflower takes centre stage in our autumn cooking.
Cabbage comes into its own in the cooler months. Filling and full of nutrients, it is fabulous raw in salads and starters, and also brings flavour to mouth-watering meals that will satisfy everyone’s hunger.
HEALTH BENEFITS
One of the original superfoods, just half a cup of cooked cabbage has about one-third the vitamin C you need for the day. It’s also packed with other goodies like fibre, folate, potassium, magnesium, vitamins A and K, and manganese.
GROW YOUR OWN
Cabbages can be planted in autumn. If possible, plant them in full sun to ensure a harvest in late winter or early spring.
SOME CABBAGE-Y FAVOURITES
A versatile base vegetable, cabbage can be turned into sauerkraut by shredding and salting it and letting it ferment. The Korean version of this is kimchi.