Boil or steam, season and add cream or mustard. You can also use raw in salads or in bubble and squeak. For something simple chop finely and stir fry with garlic, chilli and ginger. Try chopping up and washing them then blanching in hot water with lemon juice, a knob of butter and pepper. In the Field Kitchen we often quarter them, before steaming and putting them with chorizo sausage, capers and parsley.
Delivered from our farm, so wash before cooking. Lasts for a while if kept cool or in the fridge.
These crunchy cabbages are in the boxes from June, when they may still be loose and leafy, to October.
Our cabbages are sold as class 2. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).
Country of origin
Grown in Spain.
Remove any large, loose outer leaves and cut lengthways into 8 equal wedges. Brush each wedge with olive oil and season well with salt and pepper. Lay the wedges directly on the grill over a medium heat (too high and the outside will burn before the middle cooks). Cook for 4-5 mins on each of the 3 sides - you want nice strong grill marks and charred edges. They are ready when the outside is tender and the middle is just cooked, with a slight bite to it. Serve warm with a sharp and/or creamy dressing.