Recipe Book
Seasonal
Cabbage

Cabbage belongs to the same family as cauliflower and broccoli.

It was domesticated around 1000 BC by the Celts. It spread around the world and was well-loved in ancient Greece.It needs to be cultivated in very fertile soil with large amounts of fertilizers.

Some people complain that cabbage smells when it is boiled. This is caused by some of the sulfur compounds found in it. But this only happens when you choose to cook it by boiling it. Its effect can be minimized by careful cooking.

It is rich in vitamins K and C and actually contains over 20% of the daily recommended intake of specific vitamins per serving.

It is ideal both for diet and light dishes and salads as well as for appetizers and rich main dishes for any occasion.

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