White Cabbage

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.

Savoy Cabbage

Dark green, with attractive, crinkled and blistered leaves and a robust flavour and texture. Good for use in cooked dishes.

White Cabbage

Round and firm with tightly packed, pale-green leaves. Their sweet, mild taste makes them excellent in salads such as coleslaw.

Red Cabbage

A popular winter side dish, slow-cooked red cabbage is an ideal accompaniment to rich meats.

Pointed Cabbage

Is tight, green and leafy. Best in April, May and June.

January King

Naturally sweeter, purple colouring with a crunchy texture. A hardy winter cabbage.