From the brassica family, cabbages are one of the oldest vegetables known. Varieties grown in New Zealand include red, green or white, with smooth or crinkled leaves, are round or oval in shape, and have subtle taste variations.
Green cabbage is the most widely grown cabbage. It is available year round, in a range of varieties, ensuring a continuous supply.
Red cabbages are hard, tightly packed and crisp with dark red or crimson leaves. They also grow all year but are more plentiful in winter.
Cabbages are a good source of vitamin C, vitamin K, and potassium. Like other members of the brassica family, cabbages contain many phytonutrients, particularly glucosinolates, carotenoids and phenolic compounds.
Keep cabbage in plastic bags in the fridge.
Boil, steam, microwave, stir fry, or stuff. Keep the cooking time short to ensure cabbage stays slightly crisp and serve as soon as possible after cooking.
Cabbage can be eaten raw or cooked. Enjoy a crisp raw cabbage salad or add to your next stir fry.