White cabbage
Brassica oleracea var. Capitata f. Alba
Similar veggies:
Red cabbage, oxheart cabbage, savoy cabbage
Other names
Green cabbage, cabbage
A quick introduction
White or green cabbage is probably the most common type of veggie in this category. The tighly packed white and pale leaves compose a fairly large head, and this cabbage can be eaten raw in slaws, pickled for sauerkraut, or simply cooked as a side or as a main star of any meal!
Storage
Keeps well in the vegetable drawer of the fridge
Season
Summer to winter
Suggestions for preparation
If you would like to use the white cabbage raw start by discarding the tougher outer leaves (don't throw them out as they are delicious when slowly braised!), slice into quarters and chop it or shred it depending on what recipe you're planning on making. For a simple slaw, mix the shredded cabbage with other veggies such as carrots and onion, and a dressing composed of mayo, vinegar, salt, pepper, and any other desired spices such as caraway or fennel seeds. White cabbage can be braised by simply cooking it on the stove with oil or butter (we like to add cranberries, raisins and or pine nuts). This type of preparation goes well with meats, potatoes, or roasted veggies.
Recipes
Two recipe tips from one of our members: grilled cabbage with lemon & anchovies butter. Works especially well with small cabbages. And a delicious cabbage stew with beans.
Lo Mein (noodles with cabbage and spring onions)
Kebab with mackerel and cabbage (second recipe in the list)
Master the art of roasting cabbage
Grilled cabbage with a spicy Thai dressing
Cabbage and caramelized onion quiche (the recipe uses skim milk but we see no reason for that :) ).
Make sauerkraut or kimchi and make these kimchi dumplings or kimchi pancakes.
Polish potato, kielbasa, and cabbage soup (kapusniak)
Okonomiyaki (Japanese Cabbage Pancake)
Ottolenghi’s braised cabbage with ginger cream cheese and chili oil (who else would think of such a combination?!). See second recipe on the list.