Cabbage is one of the oldest vegetables, dating back to the 1600’s. The largest cabbage grown weighed 56kg and was 1.8m in diameter, which is wider than the average man is tall. Varieties include Green, Savoy, White, Sweetheart and Red Cabbage.
How to Use
Cabbage is served cooked. Serve as a side dish with black pepper and butter or include in stirfries.
How to Prepare
Remove any damaged outer leaves and cut the cabbage in half and then into quarters, cut off the hard core from each quarter at an angle. Slice and wash thoroughly.
How to Cook
Cabbage can be steamed, boiled or stir-fried, it is easy to overcook cabbage and spoil its texture and flavour so cook until just tender. To steam cabbage, place in a steamer and cook for 5-10 minutes until tender but still crisp. To boil, bring a pan of water to the boil, add the prepared cabbage and cook for 5 8 minutes until tender but still crisp. To stir-fry cabbage, heat 1 tbsp olive oil in a frying pan, add the cabbage and stir-fry for 4-5 minutes or until tender but still crisp.