Another brassica, cabbage is a leafy green originating from Europe.


To store, wrap it tightly in plastic wrap in cut or put into a sealable plastid bag when whole and put in the crisper.

Cooking Tips

Cabbage can be pickled, fermented (sauerkraut), steamed, stewed, sauteéd, braised or eaten raw. One of our favorites is cabbage wedges roasted in the oven followed by a pinch of salt and lemon juice to taste. Delicious.


Roasted cabbage wedges

Colcannon recipe

Homemade sauerkraut

Tomato and cabbage tabbouleh

Vegetable cabbage soup