Similar to spring greens, but with larger, more solid heads.
Choose firm, crisp-looking cabbages and check the base of the stalk is clean. Avoid cabbages with slimy leaves or stalks or blemished leaves.
Buy for immediate consumption if possible, but they will keep, loosely wrapped, in the fridge or in a cool larder for about a week.
Article by Clarissa Hyman
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).