White cabbage is a member of the Brassica family and is just one variety of many. White cabbage is very versatile and can be eaten raw in salads and coleslaw, added to soups and stews and used in stir-frys. Cabbages provide lots of important dietary fibre as well as containing iron, calcium, potassium and high levels of vitamin C, as well as vitamins B1, B2 and B3. Once you start cooking cabbage the nutritional content lowers, so eat raw for maximum nutrients!
Country of Origin - UK
Class - Minimum Class 2
John and George Danby grow our white cabbage in Wrangle, near Boston, Lincolnshire. It is a family affair with George's wife Pearl and John's wife Christine lending a hand when it gets busy. John is our main contact and George tends to do more of the paperwork side of things. He grows a lot of our brassicas - red cabbages, green cabbages, broccoli, Brussels sprouts and also potatoes, chard, and bunched beetroot.
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.
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