Red Pointed Cabbage

4.25 (12)

£3.35

(£3.35 each)

Why?

Red cabbage is for life, not just for Christmas. These little beauties are mild and sweet in flavour, with a distinctive point which makes them easier to slice and dice than their more rotund (and football-like) cousins. They’re superb braised or mulled and served alongside a Sunday roast, or chopped raw into a speedy slaw.

Origin - UK

Class - Minimum Class 2

Producer

Our red pointed cabbages are grown by Dan Gielty on Home Farm, in Ormskirk, Lancashire. Farming from a gorgeous part of the country, Dan's a laid back, salt of the earth chap who grows fantastic onions, Chioggia beetroot and other veg for us throughout the year.

Ingredients & allergens

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.

Storage & prep

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.

4.25 (12)