In article ,
vsop wrote:
"lloyd" wrote in message
.. .
Is it just me or is the white, tasteless, sanitised lump of nothing
they call cabbage in the supermarkets these days really that bad, or
was the green much tastier and better for us?

I agree, dark green greens have much more flavor. IMO white cabbage is only
good for coleslaw and shredded in salads. Can't stand that yucky taste and
sulphurous smell of white cabbage. Alas, my wife loves it so guess what I'm
usually served?

Nah. Sauerkraut mit wuerstchen.

Otherwise, I agree.


Regards,
Nick Maclaren.