1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Cabbage

Use large leaves to make cabbage parcels, ferment into kimchi, or shred up into an epic slaw. You can boil, braise, steam or sauté cabbage. It’s also really tasty when shredded and eaten raw in coleslaws or salads. Note that red cabbage can lose its colour when cooked in alkaline water, so it’s often boiled with a splash of vinegar.

WATCH: Easy bacon and cabbage pie with mustard and puff pastry

READ: How to make braised cabbage



Sometimes overlooked, cabbage is a cracking vegetable. Cabbage is a vegetable of the brassica plant family and is closely related to kale, broccoli and cauliflower. Common varieties include red, Savoy, spring green and winter white cabbage. The stunning colour of red cabbage depends on the type of soil it grows in – the more acidic the soil, the deeper the colour.



Cabbage is available throughout the year.



In general, cabbage should be kept in a cool dark place, but Savoy cabbage can benefit from being refrigerated.

What are the health benefits?

Three heaped tablespoons of shredded raw cabbage, or four heaped tablespoons of cooked cabbage counts as one of your 5-a-day (one portion of veg or fruit is 80g raw weight). Plus, it's a great source of vitamins K, C and folic acid.