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.
Country of origin
Grown in the United Kingdom.