58. Cabbages.—All the plants of the cabbage tribe, such as savoys, greens, kail, &c., are very valuable articles of food. Like most green vegetables they contain only one tenth of their weight of solid substance, the other nine-tenths being water. Cabbages when well boiled are very wholesome food. They consist chiefly of albumenoid substances, with no fat or oil and very little starch. Consequently they should be eaten with fat substances, as dripping or bacon, to supply the deficiency. All green vegetables should be cooked in soft