Cabbage - White

White cabbage in North Devon is generally harvested from the October through to April. It is a round cabbage with smooth white or pale green leaves. When raw, it has a fresh flavour that's sour and spicy at the same time. When cooked, it absorbs the flavour of whatever you cook it with. White cabbage can be used raw in salad and coleslaw, or cooked in a pressure cooker or in sauerkraut. It goes well with celery, green apples, nuts, Roquefort cheese, orange, juniper, cured meat and mustard.

Nutrition:

White cabbage is all good nutrition-wise, packed with minerals (potassium, sulphur, phosphorus, calcium, magnesium and iron) and vitamins (C, A, B9, E and K).

Storage:

A fresh white cabbage will last for a couple of weeks – just store in a cool dark cupboard for a week or two. It will keep for longer in the fridge, but the flavour won’t hold so well.

Source:

Most of the veg is sourced as locally as possible, due to seasonal restrictions and availability and from South West Markets and producers.