The cabbage – part of the brassica family, which is huge, and includes everything from the familiar red, white or green varieties to broccoli and Brussels sprouts.
It’s low in fat, high in fibre and a great source of numerous vitamins (C and K) and a natural antioxidant. And the red cabbage has added nutritional benefits of being anti-inflammatory. We love it for is robust hearty flavour.
Here’s a cabbage recipe from Grassington House, a warming take on the choucroute from the Alsace region of France.
Alsace Red cabbage - served at Grassington House with slow-cooked Pateley lamb shoulder, loin, red cabbage jell and Rosemary Dauphinoise potatoes.