I don't include cruciforms in stock is because of the flavour they impart. I don't want everything I make to taste like cabbage.
There is no reason to avoid cabbage stew or Colcannon. Long cooking can damage some nutrients but it can make others more digestible. It's always a trade-off.
NSW doesn't have the same dramatic seasonal changes but here we shift to more long cooking and hot food when the weather is cold. We eat more cooked cabbage/broccoli/cauliflower in soups and stews in the winter and more coleslaw or lightly fried cabbage dishes in the spring and summer.
I haven't tried the Colcannon yet but I'm certainly going to give is a go this fall.
re cabbage in stock
I don't include cruciforms in stock is because of the flavour they impart. I don't want everything I make to taste like cabbage.
There is no reason to avoid cabbage stew or Colcannon. Long cooking can damage some nutrients but it can make others more digestible. It's always a trade-off.
NSW doesn't have the same dramatic seasonal changes but here we shift to more long cooking and hot food when the weather is cold. We eat more cooked cabbage/broccoli/cauliflower in soups and stews in the winter and more coleslaw or lightly fried cabbage dishes in the spring and summer.
I haven't tried the Colcannon yet but I'm certainly going to give is a go this fall.