What to do with Cabbage
Tuesday, 29th January 2019 by Rachel
savoy cabbages

Cabbage is a great winter crop – it’s hardy and can withstand the harshest of British weather. It’s also extremely nutritious and should have a place in the super food hall of fame...if such a thing existed.

It’s low in calories but high in vitamins, minerals and antioxidants. It contains very high levels of vitamin C and K and is a great source of fibre. It can reduce chronic inflammation, lower blood pressure and cholesterol. In essence, there’s nothing about cabbage that’s not really good for you.

The added bonus is it will keep fresh in the fridge for a few weeks so you can chip away at it gradually.

The most common varieties of cabbage you’ll get at Growing Communities are Savoy, January King, red, white, pointed and summer cabbage.

Here are some recipes to get your going:


Grilled and roasted

Roasted cabbage steaks with hazelnut dressing

Grilled cabbage with goat's cheese, walnuts and orange 

Roast January king cabbage with romesco and buckwheat picada



Cabbage & white bean soup

The classic borscht




Indian Subzi – dry-fry curried cabbage

Six cabbage and sesame stir fry salad


Fancy slaw

Tequila lime coleslaw



Braised in booze

Cider braised cabbage and leek

Red wine braised cabbage and onions