Cabbage

Although there are many different varieties of cabbage, they can all be divided into three major groups by their colour: the green cabbage, the white cabbage and the red cabbage.

Green Cabbage

Early green cabbages such as spring greens have loose heads of deep green leaves without the hard core found in the centre of other cabbages. These tender, crisp leaves are perfect for adding to soups or stir-fries, or they may be steamed until wilted and then tossed in butter and black pepper.

The later green cabbages are tougher than the early varieties, with solid hearts. One of the best examples of this type is the Savoy cabbage, which has wrinkled dark green leaves and a loose head. It has a tender, mild flavour that makes it ideal for serving as an accompanying vegetable, or alternatively, the leaves may be stuffed with a savoury filling and baked.

White Cabbage

Also known as Dutch cabbage, this pale green, almost white, variety has smooth, firm, crunchy leaves. This makes it ideal for shredding and serving raw in salads or with grated carrot, onion and mayonnaise to make coleslaw. It may also be boiled or pickled and served as a side dish.

Red Cabbage

With its distinctive magenta or dark purple colour, red cabbage makes an attractive addition to a variety of savoury dishes. It is often cooked by stewing with vinegar and sugar; the vinegar prevents the colour from fading during the cooking process and adds an agreeable sharpness to the flavour. Raw, shredded red cabbage is also excellent when added to stir-fries.