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.
Sweet potato gumbo with cornbread muffins
Pot-roast chicken with potato ragù
Caldo verde (Portuguese cabbage soup)
Bubble and squeak and candied shallots
Cabbage with mustard seeds
Colcannon
Thyme-buttered cabbage
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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