Cabbage - Red

about

Although available throughout the year, the main growing season in the UK is between November and March. It should be firm and heavy for its size.

Red cabbage has a sweeter flavour than plain white cabbage, though not as strong as Savoy. Did you know if red cabbage is grown on an alkaline soil it has a blue colour, whilst if grown on an acidic soil it has a more reddish colour?

Red cabbage can be eaten cooked or raw. Raw cabbage adds crunch to salads and coleslaw. If cooking, steam it lightly so that it's still crunchy. This gives you maximum taste and vitamin content. One of the easiest ways to cook it is to steam it, finely sliced, for 5 minutes, with some grated nutmeg.

nutritional info

Red cabbage is a good source of iron, vitamin C and calcium, as well as being packed with other vitamins and minerals. The nutrients are best enjoyed either raw or lightly cooked. Over-boiled red cabbage isn't as good for you as lightly steamed or raw cabbage.

storing Cabbage - Red

A fresh red cabbage will last fine for a couple of weeks – just store in a cool dark cupboard for a week or two. It will keep for longer in the fridge, but the flavour won’t hold so well.

source

The Great Field in Braunton, as well as other local North Devon producers. We may also source from other markets in times of high demand.