INGREDIENTS

Buyer's guide

Cabbages should have tight compact heads and no sign of wilting; the stalk should look moist and freshly cut.

Preparation

Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best. Apart from red cabbage, which breaks the rule and benefits from long cooking, overcooked cabbage releases sulphur which reminds many of bad school meals!