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These cabbages are from Rob and Will Edwards on New Farm in Lincolnshire. The Edwards family first began farming in Lincolnshire in the 1700’s. Many of their traditional farming methods have been passed down through the generations. It is this rich heritage and experience that has been fundamental to their success in pioneering the growth of UK organic farming.
When we can't hold of British cabbage, our red and white cabbages come from two brilliant Dutch growers. Arjen Kroon specialises in cabbage, farming in Oudkarspel in Noord-Holland. Marinus Hospers farms in Marknesse in Flevoland and also grows beetroot, potatoes and parsnips.
Abel & Cole handles celery, celeriac, peanuts and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
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.
Don’t forget to wash your fruit and veg before use.