Considering the way it's usually cooked, it's not surprising that so many people dislike cabbage. Overcooking it produces sulphur, which smells and tastes truly awful (it's used in making stink bombs!). But when cooked well, all members of the cabbage family (brassicas) can taste good. And for health, children should be eating green leafy vegetables several times a week.
Nutritional Value
Cabbages are bursting with extraordinary plant compounds and an array of minerals, notably potassium, magnesium and iron. They also have good amounts of vitamin C, carotene, folate and fibre. Both cabbages and Brussels sprouts (which are really tiny cabbages growing along a tall stem) supply chemicals that can help prevent cancer. Cooking cabbage with oil or fat helps the absorption of valuable carotenoids. The deeper green leaves are the most beneficial but have a stronger taste.
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