Round and firm, white cabbages have tightly packed, glossy, pale-green leaves. Their sweet, mild taste makes them excellent in salads such as coleslaw.
Choose firm cabbages that feel heavy for their size, with unblemished, smooth leaves. The heads should be solid and compact. Avoid any white cabbages with loose curling leaves.
White cabbages are now available all year, but are a good choice for winter salads.
Store in a cool, dark place. They should keep for up to a fortnight. White cabbages are unsuitable for freezing.
White cabbages can be sliced or cut in wedges, boiled or steamed as a vegetable, or added to soups and stews, it is also used to make sauerkraut. Before use, remove any tough outer leaves.
Article by Clarissa Hyman