Cabbage is a common vegetable, but is one of the richest in protective vitamins. It can be eaten raw and when doing so, cleans out the stomach and upper bowels. Cabbage is usually light green in colour, but can also come in colours like red, and is most fresh when the leaves are nice and compact. There are a wide range of types so be sure to ask your greengrocer for the best local varieties in season.

• Cabbage can be cut into strips or into pieces. Using a knife cut the cabbage in half and either slice thinly or into chunks.
• To cook, either steam over the stove or cook in the microwave for a few minutes.

Select a cabbage that has little to no loose outside leaves and a compact head, heavy for its size. Store the cabbage in an air tight bag in the crisper section of the fridge. Cabbage usually doesn’t stay fresh for more than a day once it has been cut, but keeps very well whole inside its ‘wrapper’ leaves.

• Cook the cabbage with a few drops of lemon juice to keep its colour and to give it a zesty flavour.
• Cabbage is commonly used in coleslaw, being the main ingredient needed. In this case it should be thinly sliced into strips not too much longer than 5 cm.
• A combination of red and green cabbage can add colour to your dish
• Diced or shredded cabbage can be used in fresh salads, instead of or as well as lettuce – it goes well with a dressing of lemon juice, olive oil and garlic.