Cultivated for more than 1,000 years, cabbage is not only one of the best yielding leaf crops there is, cabbage also has the best storage life of any leaf crop – and that’s even without fermenting it!
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There are many different varieties available to suit varying cuisines, a range of harvest times as well as nutritional profiles. Rich in folates, cabbage is a must for mothers-to-be; and when mixed with caraway or fennel seed, the ‘windy’ side effects often associated with cabbage consumption are greatly reduced. Preserved as Sauerkraut (fermented cabbage), the nutritional benefits of cabbage have once again been noted and celebrated but let’s not forget our favourite use: coleslaw and baby wombok salads.
