It isn't necessary to discard the core of a cabbage. Shred it with a coarse shedder and add to the rest when cooking, or use it in soups or vegetable stock.

A dash of vinegar in the washing water when preparing sprouts etc. will draw out any creepie crawlies and hidden dirt.

When planning to stuff cabbage leaves, make a note to pop the whole cabbage in the freezer overnight. Thawed and cored when ready to cook the leaves will separate easily.

When cooking spinach, wash well and cook in just the water on the leaves. Watch carefulld to prevent burning.
Useful; - A 1lb of spinach is equal to 8 oz frozen pack.
3 lb of raw spinach will reduce down to 1 lb ready to serve.
Do not use an alumium or iron pan or the spinach will have a metallic flavour.

cheers Penny