Often used in salads and coleslaw, this vegetable can be eaten raw or cooked. If you want to retain its red colour just add vinegar or acidic fruit to the pot.
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 leaves can also be used as a "packaging" material for other ingredients. 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