You may have baggage about cabbage. Maybe your dad or mum boiled it to death, and were upset when you passed on it? These are large, fresh and delicious cabbages... worth a go!
The trick in making white cabbage sweet and fresh, is to cook it for only a few minutes...overcooking is the enemy! Better still, eat it raw (it is the main ingredient in a traditional coleslaw but make it fresh ..... shop-bought coleslaws might gave us cabbage baggage too).
Cabbage is related to cauliflower, brussels and broccoli (in the Brassica family).
- Freshest in all year round. A lot of cabbages sold here in Brisbane are grown in the Dorrigo, Grafton and Murwillumbah areas. Most crops are produced in winter and spring. Different cabbages are freshest in different seasons, with summer the most difficult time for a great cabbage.
- Good for fermenting (sweet, tangy flavour & crunch makes it the perfect to cut through fatty meat dishes), raw in salads, sautéed.
- Store in fridge vegie crisper for up to 3 weeks. Be sure to remove loose leaves, shorten stem and wrap the head in damp paper towel before popping it in a perforated plastic bag.