In Season: July to November
There are three main types of cabbage available at our market. Savoy cabbage, which has wrinkly leaves, has a fine flavour and tender texture. Red cabbage and green cabbage are similar in flavour and texture. Eat cabbage raw in salads, stir fry or for the best cabbage taste braise it until soft and slightly brown.
Cabbage will keep in the refrigerator for over a month. The outer leaves may wilt and turn yellow but just peel those back before cooking. Once cut, cabbage will keep in the refrigerator in a plastic bag for several weeks.
Cabbage is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fibre, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.