Sri Lankan Cabbage Mallung
(Gova Mallung) Growing up in Sri Lanka in the 1960’s & 1970’s we rarely ate raw greens. Lettuce was uncommon – at least partly because (at the time) uncooked greens were considered a health risk for food-borne diseases such as salmonella, listeria and cyclospora. When lettuce was served my mom would first get it soaked and washed in an anti-bacterial dip! Food-borne pathogens can still be a problem, even in the US, as evidenced by several recent food poisoning outbreaks….