Overcooked cabbage releases sulphur which smells bad and often brings memories of school dinners flooding back which really is such a crying shame because cabbage, cooked properly (finely shredded and lightly sautéed in a hot pan with a little butter and seasoned with salt and freshly ground pepper) is not only divine it's so unbelievably good for you too.

Each mouthful is packed full of vitamins, iron, potassium and fibre not too mention a whole host of other disease preventing compounds that are only just beginning to be discovered by science. It really is no coincidence mother nature timed it so that most of the cabbage varieties are at their very best throughout the cold winter months when we need it most so put those those childhood memories to one side and give cabbage another chance!