Boil or steam, season and stir in a little butter, cream, lemon juice or mustard - done.
Add butter and caraway seeds to a saucepan, bubble briefly then add shredded cabbage and soften slowly for 10 mins, until your simple side is done.
For another easy, seasonal side, chop finely and stir fry with garlic, chilli and ginger.
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.
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.