COOKING CABBAGE

Evening Post, Volume CXXXI, Issue 27, 1 February 1941, Page 17

COOKING CABBAGE

PRESERVE THE VITAMINS

VALUABLE MINERAL SALTS

Cabbage is. king among green-leaf vegetables, but considering our habit of maltreating it, turning it into a mass of indigestible fibrous matter by prolonged high boiling, it is a wondor Nature continues to reward us with the cabbage tribe all the year round.

It is a sin to be ignorant about a cabbage. It has in the raw state vita, mins A, B, and C, all of which help to promote healthy growth and maintain bodily resistance to infection. But the vitamin content is impaired by high boiling. It has high proportions of the mineral salts, potassium, sodium, calcium, and sulphur. Why should these treasures to the health of man go down the sink? BAN SODA. Try steamed cabbage if you must have it cooked. It will look different but taste better. Mineral salts are the foundation of flavour. Learn to eat less with your eyes and more with your palate, and never, never boil cabbage with the addition of soda "to keep it a good colour."

Remember, all the mineral salts essential to health exist in their most soluble, and therefore most digestive, form, in vegetables. A little butter makes a good dressing for steamed cabbage.

But why trouble to cook it? Grated cabbage is a delicious salad ingredient, and the outside leaves are richer in minerals than the white heart. Bunch them up and glide them quickly over the grater. In this finely-shredded form they can be served in little heaps on lettuce leaves. Much of the natural

juice is released by the shredding, and digestion is therefore aided.

In its wild state, known as colewort, the Romans made extensive use of the cabbage as a curative herb.