Types of Cabbage

cabbage varieties

Savoy
Available: June to March
Team with nutmeg, black pepper, butter and onion.
Try making a decadent version of colcannon by adding some roughly chopped and sautéed Savoy cabbage to mashed potatoes and stirring in some cream or crème fraîche. If you like, you can also add in some chopped bacon that's been fried till it's crispy. Season with freshly ground black pepper.

January King
Available: October to January
Team with potato, onion, bacon and caraway.
Try making a stuffing of minced meat, chopped onion, partially cooked rice (10mins) and spices, then rolling it loosely inside whole cabbage leaves that have been blanched in boiling water until they're soft and flexible. Put the rolls into a casserole dish, cover with tomato juice and a little stock. Bake until all cooked, about 20minutes.

Sweetheart
Available:
April to November
Team with garlic, ginger, chilli, sesame oil and soy sauce.
Try stir-frying thickly sliced sweetheart cabbage with minced beef or chicken, sliced celery, finely chopped garlic and ginger, then stir in a good splash of light soy sauce and a pinch of sugar just before serving. Make sure the cabbage isn't overcooked.

Red
Available:
All year
Team with bacon, apple, caraway, vinaigrette, mayonnaise and carrots.
Try making German-style red cabbage by chopping it and boiling it in a little water with a dash of vinegar, chopped apple, chopped onion, some chopped bacon and caraway seeds. Once the cabbage is tender, thicken it slightly with a little cornflour and water mixed together.

Meet the grower
Every year, William Logan of Kettle Produce in Scotland's Lothian region helps supply half a million January Kings to the hungry British public. Having grown King cabbages for around 25 years now, William and his fellow growers are responsible for Tesco's January crop. Here he explains what makes them special.

How can you spot a January King?
‘They have a slightly sweeter flavour than a normal green cabbage, with a white core and the distinctive purple-red tinge to the outer leaves. It's an older variety that's becoming popular again.'

How do you cook them?
‘Steam, boil, microwave or stir fry them. Cook them gently, and you'll retain their wonderful colour and flavour.'

What's the best way to enjoy them?
‘In the same kinds of dishes that you would other cabbage varieties - such as colcannon - or just simply steamed and served as a side dish.'

 

 

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