Approx. 600g / pc
Cabbages are from the brassica family and are one of the oldest vegetables known.
Varieties of cabbages grown in New Zealand include red, green or white, with smooth or crinkled leaves, and round or oval in shape. Taste variations are subtle.
These are the most widely grown and are available all year round with a range of varieties ensuring a continuous supply. Drumhead is a popular variety with smooth compact leaves. Savoy has crinkly leaves with very good flavour
Refrigerate in plastic bags.
How to prepare
Remove any tough, coarse or damaged leaves. Cut or shred depending on requirement.
Ways to eat
Cook for a short time until tender, but still slightly crisp. Serve as soon as possible after cooking. Raw shredded cabbage is the main ingredient of coleslaw. Use cabbage leaves, red or green, as a leaf wrapping, stuffed with a savoury filling and simmered in liquid until tender. Sauerkraut is a pickled cabbage dish.
Boil, steam, microwave, stir fry, stuff.