Cabbage
A leafy vegetable with compact, crisp leaves and a mild flavour. It adds body and a subtle vegetable sweetness to soups, stews, stir-fries and salads.
What it offers and why to use it
A leafy vegetable with compact, crisp leaves and a mild flavour. It adds body and a subtle vegetable sweetness to soups, stews, stir-fries and salads. Remove any damaged parts, separate the leaves and stems if they require different cooking times, and wash thoroughly. It can be stir-fried, steamed, boiled briefly, or used in stews.
A mild to slightly bitter vegetable flavour and a tender texture when cooked.
From shopping to cooking
Choose
When buying, look for firm, smooth leaves with a vibrant colour, without dry edges, wet spots or limp stems.
Store
Store unwashed in a perforated bag or container with paper towels, and use within 3–5 days. Wash just before cooking.
Prepare
Remove any damaged parts, separate the leaves and stems if they require different cooking times, and wash thoroughly. It can be stir-fried, steamed, boiled briefly, or used in stews.
How to make the most of it
Good pairings
Pairs well with garlic, onions, potatoes, legumes, eggs, cheeses, nuts and olive oil.
How to substitute it
If you don't have cabbage, you can substitute it with another leafy green with a similar texture, adjusting the cooking time and bitterness.
Recipes with cabbage
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