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Cabbage & Greens

How to prepare cabbage and greens

How to cook cabbage and greens

 

Cabbage Recipes  |  Growing Cabbage |  What's In Season 
More Vegetables -  Prep & Cooking times

 

 Common Names: Cabbage, Spring Greens, Savoy
Family: Brassicaceae
In Season: All year depending on variety
Buying: If possible buy sprouts which are still on the stalk, as they keep longer. Choose sprouts which feel firm and which show little yellowing of the outer leaves
Storing: In the refrigerator for 5 days. Up to 10 days if still attached to the stalk.
Allowances: 100g/4oz Per Person
 

General Preparation of White Cabbage

General Preparation of Red Cabbage

General Preparation of Green Cabbage

Remove whole leaves which can then be cooked whole, chopped or shredded. Wash in cold water. Alternatively, cut into quarters or wedges depending on the size of the head. The heads of firm cabbages such as red and white varieties and the hearts of other types can be shredded directly.

 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

 

Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x x x Y x x
             
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
x x x x Y x x

 

Suitable Cooking Methods for White Cabbage

Suitable Cooking Methods for Red Cabbage

Suitable Cooking Methods for Green & Savoy Cabbage 

Suitable Cooking Methods for Spring Greens
     

Bake/Roast

 y

Wedges  =  35-45  minutes. Drizzle with oil and seasoning

Boil

 y

Green & Savoy  =  4 - 8 minutes

Red & White  =  7 - 12 minutes

Spring Greens  =  3 - 5  minutes

Fry/Sauté

 y

Green & Savoy  =  Stir Fry  5 - 7 minutes

Red & White  =  Stir Fry  7 - 9 minutes

Spring Greens  =  Stir Fry  3 - 4  minutes

Microwave

 y 2-3 minutes

Steam

 y

Green & Savoy  =  6 - 10 minutes

Red & White  =  10 - 13 minutes

Spring Greens  =  4 -8  minutes

Stuff

 y Depends on recipe
     

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