Our Guide to Cabbage
Humans have been cultivating and eating cabbage for thousands of years (cabbage was already in use as both food and medicine by the early Roman period), and in all likelihood we were eating its wild-growing ancestors long before that! It’s hardly surprising; this brilliant brassica is a good source of vitamin K, fibre, potassium and folic acid, and contains useful amounts of calcium, iron, vitamin A and vitamin C, too. These days, a huge variety of cabbage types are available and – because different varieties mature at different times – it’s possible to enjoy fresh cabbage nearly all year round. Drum-headed or loose-leaved, savoy, red or white (confusingly, green cabbage is often referred to as ‘white’), cabbage is a valuable and versatile vegetable. Raw, cooked, pickled and fermented, we’ve always found it to be a great friend in the kitchen.
Red Cabbage
Bright and beautiful, red cabbage is usually available from late summer into the depths of winter; it’s equally tasty in a crisp, fresh summer slaw or a warm, spice-braised Christmas side-dish, and is often pickled to make a crunchy and piquant accompaniment for cheese, meat or game.
Savoy Cabbage
Deep green, with crinkly leaves and an almost ‘bubbled’ texture, savoy cabbage is a good way to ensure you eat your greens in the winter months! Its hearty leaves make a nutritional and flavour-packed addition to stews and soups, such as minestrone.
Spring Greens
At their best early in the year, spring greens are really just young cabbage plants that have yet to form a central ‘heart’. Their leaves are typically dark green and looser than those of a mature, tightly-packed cabbage, with a mild, sweet flavour that works well when cooked simply in stir fries and side dishes.
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White Cabbage
More pale green than white, this classic cabbage has smooth leaves and a crisp texture. It’s ideally suited to shredding finely into slaws or stir-fries, and makes an ideal starting point if you’d like to try fermenting your own sauerkraut or kimchi.
Hispi Cabbage
Crunchy and firm, hispi (also known as ‘pointed’) cabbage has a delicate, almost sweet flavour that makes it pretty versatile – try cutting into wedges, brushing with oil or melted butter and grilling on the barbecue for a true taste of summer.
January King
As the name suggests, this cabbage is available for a relatively short period (typically October-February). Beautifully purple-tinged on the outside, with well-packed blue-green inner leaves, January King is known for its great flavour and pleasingly crunchy texture.
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Making the Most of Your Cabbage
A fresh cabbage is a thing of joy! Make the most of it by whipping up a crisp, crunchy slaw; shred your chosen cabbage finely, then add whatever shredded fresh veg you like, according to your taste and/or the season (apples, celery, fennel, carrots, radishes, raw beetroots, spring onions, nuts and seeds are all winners as far as we’re concerned). You can finish your slaw with a traditional mayo-based dressing if you like – or why not try whisking together soy sauce, toasted sesame oil, lemon juice and a little runny honey for a lighter, brighter finishing touch?
Lemon-Roast Savoy Cabbage
This simple-but-delicious side dish will transform the way you view cabbage! Serves 4-6 as a side dish.
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