A really fresh cabbage, simply shredded and cooked in the smallest amount of water for the least possible time, must surely rate as one of the world’s tastiest vegetables. It needs little adornment save adding a small knob of butter and no complicated preparation. Although it is a green leafy vegetable, cabbage retains its crispness for longer than lettuce or cress. It is also a good source of vitamins B and C, but these deteriorate on long storage and leach out if soaked too long in water. There is no need to soak or cook cabbage with bicarbonate of soda as was the fashion a decade or two ago. Although this preserves colour it destroys vitamins and gives a strange taste.
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