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This is one of the best known and widely used cabbages we have. Always local grown from us except during the summer when these cabbage burst open with sprays of pale yellow flowers. But come September through to April our local grower drops them off with us every morning.


To prepare pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse each half and cut to the size of slice you like. Some folks cut it in large cubes and others like it sliced. Overcooked cabbage can be smelly due to the sulphur compounds in it. This sulphur is often what children pick up on and they find it off putting. Try adding a piece of butter to the water when you are boiling the cabbage to counteract the sulphur and change the taste but not the goodness.

A typical 100g portion contains 44 calories, 6g carbohydrate, 0.8g fat and 3.4g protein.


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