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Cabbage - Spring, Pointed (Local)

Spring cabbage is also known as pointed, hispi, hearted or sweetheart cabbage. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste. Spring cabbage is usually eaten cooked. It can be added to stir-fries or served with butter and black pepper as a side dish. It makes a tasty accompaniment to hearty stews and casseroles as well as grilled chops or steaks.

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Cabbage - Spring, Pointed (Local) Facts

Spring cabbage is a good source of beta-carotene, vitamin C and fibre. Research has shown spring cabbage to reduce the risk of some cancers and along other brassicas, cabbage is a source of indole-3-carbinol, a chemical that boosts DNA repair in cells and there is evidence to suggest  that it can also block the growth of cancer cells. Research also suggests that boiling these vegetables reduces their anti-carcinogenic properties.

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