Cabbage

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Health > 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.

Spring Greens

The first cabbages of the year, these greens have fresh, loose leaves rather than the hard heart of other cabbages.

Frequently Asked Questions

When is British cabbage in season?

Cabbage is available year round, with different varieties coming into their best across the seasons.

What varieties of cabbage are there?

There are plenty to try, including Savoy, Pointed, Sweetheart, January King, and red, green and white cabbage, plus Spring Greens. Each lends its own flavour and texture to a dish.

How do you cook cabbage?

Discard any discoloured or broken outer leaves, halve and quarter the cabbage and remove the hard core. Chop or shred, then steam or sauté in a little butter. Cabbage can also be braised in a little stock. Avoid cooking it for too long.

Can you eat cabbage raw?

Yes. Cabbage is great raw and is the star of coleslaw. White cabbage in particular has a sweet, mild taste that works well in salads.

How do you choose and store cabbage?

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

What goes well with cabbage?

Cabbage loves garlic, bacon and butter.

Recipes
Tips

Raw Broccoli Salad
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Cauliflower Buffalo Wings
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Caramelised and Braised Cabbage Wedges
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Aaron Craze’s chinese cabbage and chicken noodle soup
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Aaron Craze’s cauliflower crème brulee
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Aaron Craze’s swede ice cream
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Aaron Craze’s roasted kohlrabi crostini
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Aaron Craze’s kale and banana shake
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Aaron Craze’s sprout kebabs
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Aaron Craze’s broccoli frittata
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Swede cake
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Honey roast turnip and pumpkin
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Kale tabouli salad
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Brussels sprout and cranberry salad
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Roasted broccoli and cauliflower with lemon and garlic
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Cabbage and fennel ‘slaw
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Brussels Sprout and Chopin Potato Croquettes

Brussels sprout and potato croquettes
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The ultimate cauliflower cheese
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Creamed Brussels sprouts with nutmeg
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Stir fried Brussels sprouts with lemon and chilli
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Swede rosti with poached eggs and crisp bacon
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Potato and Brussels sprout crush
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Summer salad of purple sprouting broccoli, asparagus, peas and radish
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Savoy cabbage with chorizo, shallots and rice
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Purple sprouting broccoli with butter beans, pine nuts, chilli and lemon
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Penne with purple sprouting broccoli, pine nuts, chilli and lemon
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Comfort cauliflower and cheese soup with sesame croutons
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Sweetheart soup with shallots, streaky bacon and sage
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Indian spiced roasted broccoli
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Crunchy sprout salad with pumpkin seeds and balsamic vinegar
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Cauliflower Waldorf salad
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Warm broccoli and chicken Asian rice salad
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Cauliflower cheese and smoked bacon tart
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Cabbage braised with shallots and Pancetta
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Thai cabbage and chicken noodles
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Roast swede wedges with parmesan
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Cauliflower and chicken curry
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Brussels sprouts with hazelnuts, potatoes and ham, served with sourdough toasted bread
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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.

LOVES

Garlic, bacon, butter

IN SEASON

Year round.