Cabbage

Description: Stewed white cabbage served with school dinners seem to have left a lasting negative impression of cabbage, but there is such a wide variety available and a multitude of ways of preparing cabbage that make this brassica such an essential vegetable. Because there are so many varieties that will grow at different times of the year cabbage is available pretty much year-round. In the Spring you will get loose-leafed varieties that might be cut before the head has formed as Spring Greens. Towards the end of the summer red cabbages come into season and over the winter some of the most exciting varieties such as Savoy (with beautiful veined leaves), January King (with a purple tinge) and Tundra become available.

In Season: All Year

Preparation: Boiling is the most common method of cooking, but don't discount trying one of these alternatives: raw in a salad or shredded and mixed with carrot and mayonnaise to form coleslaw, pickled-vinegar for red cabbage, brine for white cabbage, stir-fried. If you are going to boil it be careful not to over do it and loose the flavour and texture. For best results folow this method: Wash and shred the cabbage leaves just prior to cooking. Fill a large saucepan with 1 inch of water, add a little salt and bring to the boil. Add the shredded outer leaves first, a handful at a time to keep the water boiling. Place the shredded leaves that have come from the heart of the cabbage on top of the older ones, cover the saucepan and cook on medium heat for a further 5 minutes. Drain and toss with a little butter.

Recipe: Fried Cabbage with Caraway seeds
Finely shred a green leafly cabbage. Heat a little oil in a large frying pan, add the cabbage and shollow fry for 2-3 minutes, stirring continuously. Add a generous sprinkling of Caraway seeds and continue to fry until smaller cabbage pieces start to go a little crisly at the edges.