The Times, Food&Drink
By Sheila Keating
It must be tough being a cabbage, when your cousin broccoli is constantly being fêted as a superfood, full of vitamins and minerals, and substances that can help reduce the risk of cancer. So tasty, so user-friendly, so attractive, they say. Whereas poor old cabbage, despite being revered since ancient times for its health-giving properties, seems to haunt people with memories of overcooked school dinners.
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