Cabbage is harvested all year round, with many different varieties making an appearance.
Savoy - July - March Strong flavour, ideal for soup or stew.
Red Cabbage - July - December cook slowly and slice thin.
Tundra - September - March A winter cabbage - similar to a mixture between white cabbage and savoy.
White Cabbage - July - January Good for coleslaw. Quick to cook.
Hispi - May - October Will only keep 1 week. Crunchy and sweet. Best steamed or in stir-fry.
Cabbage can be boiled, steamed, braised and topped with butter as a side dish to meat dishes. Can be eaten raw in coleslaw or salad, shred into stir-fries, soup, stews or curries.
Most varieties, kept in the fridge, will last up to 2 weeks. Discard any tough outer leaves and the central core. Wash well and for speedy slicing, roll the leaves into a sausage shape and cut.