Cabbage is a leafy green, red, or white plant grown as an annual vegetable crop. It is a brassica, like Broccoli and Cauliflower.
Growing and harvesting
Cabbage grows best in a moist and cool climate and can withstand frost – perfect for Tasmania! We grow Green and Red Cabbage in Tasmania, and source Savoy Cabbage from the Werribee South region. Cabbages are hand harvested and can be packed in-field or bought back to the packhouse in bins.
Heads should be firm and heavy for their size, but not too large. Leaves should be crisp, with a nice luster.
Cabbages are best stored in a cool, well-ventilated place (or the fridge) whole and unrinsed until you’re ready to use them. Cover cut Cabbage in plastic and store in the crisper section of your fridge. They should keep like this for a couple of days.
Cabbage can be shredded then steamed, blanched, or stir-fried. Red Cabbage can be braised. Cabbage can also be fermented or pickled for use in dishes such as sauerkraut and kimchi or used raw in salads such as coleslaw.
Cabbages are low in kilojoules but packed with vitamins C and K.
Try it now
Looking for a vegetarian, dairy free side dish? Try this Oil and Vinegar Coleslaw developed by Holly on the website This Wife Cooks.