Cabbage belongs to the same family as broccoli and brussel sprouts. There a many types of cabbage including; Red, Savoy, Tuscan (or Cavalo Nero), Kale or round. There are also the Asian cabbages including; wombok or Chinese cabbage, choy sum, and gai laan.
Selection and Storage
Select a cabbage that is heavy for its size with leaves that look perky. Whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties should be used more quickly. Cutting cabbage releases and enzyme which hastens oxidisation and deterioration, so cut or shredded cabbage does not keep as long as whole cabbage.
Cabbages are available all year round. Peak season for most cabbages runs from November - April.
Generally Cabbage should not be overcooked and drained well. European cabbage can eaten raw in a salad, pan fried, stuffed whole, boiled, stir fried, steamed or pickled. Cabbage can also be slowly braised with meats and other vegetables. Chinese Cabbages can be stir fried, pan-fried, steamed or boiled. Red cabbage may bleed colour onto other ingredients when used in salads; adding lemon juice, vinegar or wine can reduce this effect. Cabbages are good with sour cream, vinegars, eggs, potatoes, onions, dill, fennel, coriander, coriander and caraway seeds, soy sauce, apple, pork and cheese.
Cabbage provides fibre, vitamins A, C and K, folate, potassium, manganese, B6, thiamin, calcium, iron and magnesium.