We grow these here on the farm for as long as the season will allow. A crisp, pale green they are wonderful in a coleslaw or stir fry and also suit being quartered or roasted and charred.
Reasons to eat cabbage:
They are packed with Vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, which may help to protect against dementia and Alzheimer's disease.
High in sulphur, an essential component in keratin, cabbage will help keep skin, hair and nails healthy.
High levels of Vitamin C alongside sulphur make cabbage great at removing toxins like free radicals and uric acid from the body. These compounds are contributory to the development of various inflammatory diseases such as arthritis, rheumatism and gout.
Cabbages contain compounds that can stimulate enzyme activity to inhibit the growth of cancer tumours. Medical studies in women have shown reduction in breast cancer levels when cruciferous vegetables like cabbage were added or increased in their diet.