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.

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WHAT IS 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.

WHEN IS CABBAGE IN SEASON?

Cabbage is available throughout the year.

HOW TO STORE CABBAGE

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.