Far from being a soggy, school dinner veg, cabbage can lend its own sweet flavour and texture to any dish either raw or cooked – as long as it is not cooked for too long.

A great value veg for families, you can add it to soups or stews to make them go a little further or sauté in a little butter which brings out its sweetness. It’s also great raw being the star of the show in the ever popular coleslaw – for the most basic coleslaw simply shred cabbage and mix with grated carrot and stir in some mayonnaise, or ring the changes with other veg that you like including beetroot, onions, or even shredded raw Brussels sprouts. For a lighter dressing use plain yoghurt with a little mayonnaise and season to taste.

Cabbage features in dishes from cuisines from all over the world – in central Europe it is used in Borscht, in Eastern Europe and the Middle East cabbage leaves are stuffed to make dolmas. In Germany it is pickled to make the famous sauerkraut.

And there are plenty of different varieties of cabbage to try – Savoy, Pointed, Sweetheart, January King, as well as red, green and white cabbage – so there really is something for everyone. Each type lends its own flavour and texture to a dish.

Buying and storing

Choose firm, bright, evenly coloured cabbages with the outer leaves intact. Store in the fridge.

How to cook

Discard any discoloured or broken outer leaves; halve and quarter the cabbage and remove the hard core from the centre. Chop or shred and steam or sauté in a little butter. Cabbage can also be braised in a little stock for added flavour.

Cabbage loves

Garlic, bacon, butter

In season

Year round.