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The humble cabbage is a highly underrated vegetable. We love how versatile it is: eat cabbage raw; in a range of slaws or ferments; or cooked, roasted, braised, sauteed, grilled or turned into soup or stew.

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Store cabbage in an unsealed plastic bag in your fridge. Will keep for several weeks, if not longer.

Cooking Tips

Varieties that are pointy or cone-headed are particularly tender and are ideal for slaws, salads, quickly cooked on the grill, or sauteed.

The more classic round varieties of cabbage are good in ferments (like a sauerkraut), or slow cooked (like in a gratin, a soup, or a braise). We love that cabbage is eaten in so many parts of the world. It lends itself well to a wide range of flavors from curries to curtidos to Thai salads.

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