It’s official: cabbages are in. And it’s no surprise; this beautiful brassica is not only delicious, it’s wonderfully versatile. Think roasting, grilling, charring or braising, and you can even enjoy it raw (it’s especially good when finely sliced into a delicate slaw). Plus, it’s one of the most affordable veg out there!
Crunch time: the cabbage lowdown
Did you know that there’s over 400 varieties of cabbage? Here in the UK, we grow and harvest different varieties year-round as they’re hardy and resilient to cold conditions. Spring cabbages are harvested from spring to summer (the clue is in the name), while Savoy and red cabbage are available from autumn through winter.
Health benefits of cabbage
All varieties of cabbage are naturally high in a mix of plant-based fibres – an important part of a balanced diet that supports normal digestive function. Adults are encouraged to aim for around 30g of fibre a day, and vegetables like cabbage can help contribute towards that.
Cabbage is also a good natural source of vitamin C, which contributes to the normal function of the immune system, and vitamin K, which contributes to normal blood clotting. Red cabbage gets its deep purple colour from naturally occurring plant compounds called anthocyanins – another reason why eating a variety of colourful vegetables is encouraged as part of a balanced way of eating.
It’s one of those vegetables that quietly does a lot.
Red cabbage
With its dramatic purpley-red hue, peppery flavour and signature crunch, red cabbage is ideal for salads and pickling. If you’re after red cabbage ideas, we love it piled into a taco, shredded into a slaw or tossed through salads. Braised red cabbage is also a winter classic, it pairs perfectly with pies and adds a welcome tartness to rich roast dinners or hotpots.
IN SEASON: July-December
Savoy cabbage
Dark-green, crinkly-leaved Savoys are a thing of beauty. They have a robust texture, loosely furled leaves and are great vehicle for all sorts of flavours, from comforting casseroles to lip-smacking noodle salads. Sautée it until soft and sweet and pair with best flavour friend mustard. Or, roast it until golden and charred – the outer leaves take on a smoky flavour, while the inner leaves become soft and sweet.
IN SEASON: July-March
Sweetheart cabbage
Also known as pointed or hispi cabbage, this variety is sweet, crunchy and tender. Its mild, delicate flavour makes it ideal for a whole host of different dishes. If you’re unfamiliar with this variety and want to know how to cook sweetheart cabbage, we’ve got your back. Char it and pair with mint and tahini, or tempeh and aubergine yoghurt to bring a bit of sunshine to your midweek meals. In the winter months, roast until gnarly and top with loadsa fresh green herbs and crushed hazelnuts, or use it in a smoky bean bake.
Discover cabbage recipes on our menu to get a taste of this year’s chicest vegetable.