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Ingredient of the season

Jan 31 2008

CABBAGE

Different seasons bring different cabbages. Now is the time for savoy, white, green and red cabbages.

Packed with vitamins, high in iron and potassium and very low in calories, cabbage can be shredded and eaten raw in salads, steamed, boiled or stir-fried. But avoid over-cooking if you want to avoid jibes about school dinners.

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