A perfect ingredient for soups and stews, cabbage was very popular with the Ancient Romans as it was renowned for its medicinal properties. Boiled cabbage is an excellent source of vitamins and fibre when served with meat. It is also a key ingredient in bubble and squeak.
Country of Origin - UK
Class - Minimum Class 2
Cabbage is a staple British crop, and is one of the few vegetables that grows well into the winter. This means that many of our farmers grow green, red and white cabbages. Jane and Will Edwards of New Farm Organics in Lincolnshire quite often send us some of theirs. Cabbages are a relatively trouble free crop so they can rely on the cabbages while they try out other vegetables that they might not have attempted to grow before!
Almost all of the cabbage can be used, although the outer leaves can be peeled off if they are thick and tough. Slice the cabbage and remove the thick stem from the centre. Rinse the cabbage once sliced. For salads you should chop or tear the cabbage and use raw. To cook, just boil or steam the separated leaves for 8-10 minutes. Cabbage should be used quickly before it toughens. Store it, wrapped, in the bottom of your fridge.
Stuck for ideas? Click here for Cabbage recipes