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Cabbage – the facts.

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RED CABBAGE:

These are hard, tightly packed and crisp with dark red or crimson leaves. Traditionally they are cooked longer than green cabbages. Lemon juice, wine or vinegar must be added to preserve the lovely red colour when cooked. They grow all year round but are more plentiful in autumn and winter.

What to look for

Firm heads that are heavy for their size with even colour and crisp outer leaves will be best.

How to keep

Refrigerate in plastic bags.

Nutritional value

Cabbages are an excellent source of vitamin C, a good source of fibre and folate. They also supply valuable amounts of pro vitamin A (â-carotene)and other B group vitamins, calcium, potassium and iron. Like other members of the brassica family, cabbages are a rich source of many phytochemicals, particularly carotenoids, phenolics and glucosinolates.

How to prepare

Sometimes outer leaves are a bit tough, so remove them and any other coarse or damaged leaves. Shred coarsely or finely.

Ways to eat cabbage

Cabbages are delicious either raw or cooked for a short time until tender, but still slightly crisp. Serve as soon as possible after cooking. Shredded cabbage is the key ingredient of coleslaw, which when teamed with a variety of other ingredients, is a very popular salad. Cabbage leaves, red or green, can be used as a leaf wrapping, stuff with a savoury filling and simmer in liquid until tender. Sauerkraut is a delicious pickled cabbage dish.

When you can get it

Different varieties of cabbage are available all year round.