Such a versatile vegetable, cabbage offers a variety of flavours and textures depending on cooking technique. From the common green cabbage we immediately think of, to vibrant purple to the frilly savoy, and the more tender Chinese varieties, the range of cabbages available from Bidfresh is much larger than may be apparent.
There’s more going for cabbage than just its versatility! With its own eco-friendly packaging or its outer leaves which can simply be discarded before using, the cabbage is already doing its bit for the environment.
Grown year round but at their cheapest and best during winter, cabbage is not just good for our health, but also great for our food cost. Densely packed with layers of leaves, a cabbage goes a long way, making it an economical choice. Hardier than lettuce, the leaves hold their form for some time in raw salads, making cabbage a great choice to avoid food waste.
EAT
Sharp and crunchy when sliced raw in salads and slaws, soft and yielding when braised over a low heat, tender and flavourful when quickly cooked in stir-fries, you’ll find cabbage as a key ingredient in many cuisines. Pickled to make sauerkraut in Germany or kimchi in Korea, mixed with potato to make Colcannon in Ireland or blanched and stuffed in Hungary, made into soup in Russia and added to spring rolls in China.
Wedges of cabbage can be roasted to make a delicious vegan ‘steak’. A key base to any slaw, cabbage can be dressed with a tart vinaigrette or creamy mayo and served with anything from a schnitzel to a burger. Pair with thinly sliced fennel, apple to balance the flavour, or carrot for colour.
From highly unfashionable to a staple in many exciting menus, it’s great to see cabbage finally getting the recognition it deserves.
VARIETIES
Green Cabbage
These are the most widely grown cabbage and are available all year round with a range of varieties ensuring a continuous supply. With smooth, bright green outer leaves for colour and a deliciously crunchy white heart.
Savoy Cabbage
Like the green cabbage, just with lovely crinkly leaves, perfect for catching flavourful sauces or dressings. The Savoy cabbage also has a slightly milder flavour than its smoother cousin.
Red Cabbage
With their hard, tightly packed dark red or crimson leaves, the red cabbage really adds a pop to many winter salads and dishes. Often braised, it is cooked longer than green cabbages with the addition of lemon juice, wine or vinegar to preserve the red colour.
GROW
Main growing areas include Pukekohe, Horowhenua and Canterbury.