Has Hughie ever posted a recipe involving cabbage?  I seem to recall
that he said that cooking breaks down the foibrous stuff so that the
nutrients can do you more good.

I usually have a smaller head of red cabbage on hand in the fridge for
the evening meal.  I cut off a wedge, slice it thinly and break it
apart, and then saute it with broccoli, celery, carrots, and whatever
other veggies I may have on hand.  Stir it around a hot skillet for a
few minutes, thrown in a little water or wine and put a lid on for a
few more minute to let it steam up.  A little pepper and sea salt and
we're good to go.  My family eats it all up, very few leftovers.

My wife has glaucoma, but her doc was quite surprised that her eye
pressure had dropped so much at the last visit.  He asked her about
the vegetables in her diet, and said that it was probably the cabbage
and broccoli I was cooking for her.  I got a nice big kiss for my
cooking that evening.

--charlie