Cabbages are large, round, leafy members of the brassica family. There are many varieties of cabbage and they're harvested at different times throughout the year. Home-grown varieties include Savoy, January King, white, and red cabbages. Raw, cooked or preserved, cabbages play an important role in both Western and Eastern cuisines. They're packed with vitamins, high in iron and potassium and low in calories.
Roux family shepherd’s pie with stir-fried cabbage
Caldo verde (Portuguese cabbage soup)
Thyme-buttered cabbage
Bubble and squeak and candied shallots
Cabbages should have tight compact heads and no sign of wilting; the stalk should look moist and freshly cut.
Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best. Apart from red cabbage, which breaks the rule and benefits from long cooking, overcooked cabbage releases sulphur which reminds many of bad school meals!
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