Cabbage
Flavour Profile
Raw cabbage is peppery, crisp and bright.
When you cook it, those sharp notes mellow out into something deeply savory and surprisingly sweet.
Health Benefits
Cabbage is packed with vitamin C to keep your immune system doing its job. It's also full of fibre, which is just a polite way of saying it'll keep you regular.
Buying Tips
Look for a head that feels heavy for its size. This usually means it is dense and full of moisture.
Avoid any with yellowed leaves or cracks in the base. The outer leaves should be tight and look like they are hugging the core.
Storage
Keep it in the vegetable drawer of your fridge.
A whole head can last for weeks. Once you cut it, wrap the exposed surface tightly in cling film to stop it from drying out.
Cooking Uses
Shred it raw for slaws, braise it slowly with vinegar and fat, or char large wedges in a hot pan.
Cabbage is a chameleon. It can be the crunchy base of a salad or the silky, melt-in-the-mouth star of a long roast.
Forkin' Food Theory
Cabbage is a sulfur-rich vegetable. When you overcook it, those sulfur compounds break down into stinky gases.
This is why people think they hate cabbage. They’re actually just tasting a vegetable that has been boiled to death.
To keep it sweet and avoid the 'nursery school' smell, cook it fast over high heat or very slowly at a low temperature. Don't let it linger in the middle.