Cabbage
Cabbages are one of the oldest vegetables known. Throughout their long history they have often been thought of as food for the poor. There are many varieties of cabbages grown in New Zealand which vary from red, green or white, with smooth or crinkled leaves and round or oval in shape. Taste variations are subtle. As with most vegetables, specific variety names of the brassica group can be confusing as seed companies market similar products with different names.
Green Cabbage: See varieties below Drumhead & Savoy
These are the most widely grown and available all year round with a range of varieties which ensure a continuous supply.
Drumhead Cabbage
Drumhead is a popular variety with smooth compact leaves.
Savoy Cabbage (also known as Spring Cabbage)
Savoy has crinkly leaves with very good flavour.
Red Cabbage
These are hard, tightly packed and crisp with dark red or crimson leaves. Traditionally they are cooked longer than green cabbages. Lemon juice, wine or vinegar must be added to preserve the lovely red colour when cooked. They grow all year round but are more plentiful in autumn and winter.
What to look for
Firm heads that are heavy for their size with even colour and crisp outer leaves will be best.
Storage
Store at 2-4°C with a relative humidity of 85 - 95%. Cabbages are ethylene sensitive which means they should be stored separately from ethylene producing products. What are Ethylene producing vegetables and fruits?
Consumer strorage
Refrigerate in plastic bags.
Nutritional value
Cabbages are an excellent source of vitamin C, a good source of fibre and folate. They also supply valuable amounts of pro vitamin A (â-carotene)and other B group vitamins, calcium, potassium and iron. Like other members of the brassica family, cabbages are a rich source of many phytochemicals, particularly carotenoids, phenolics and glucosinolates.
How to prepare
Sometimes outer leaves are a bit tough, so remove them and any other coarse or damaged leaves. Shred coarsely or finely.
Suggested ways to serve
Cabbages are delicious either raw or cooked for a short time until tender, but still slightly crisp. Serve as soon as possible after cooking. Shredded cabbage is the key ingredient of coleslaw, which when teamed with a variety of other ingredients, is a very popular salad. Cabbage leaves, red or green, can be used as a leaf wrapping, stuff with a savoury filling and simmer in liquid until tender. Sauerkraut is a delicious pickled cabbage dish.
Availability
Different varieties of cabbage are available all year round.
Tips for retailers
Offer a choice of varieties either whole or cut into halves or quarters. Wrap once cut to retain freshness. Trim whole daily. Display in refrigerated shelving. Keep moist. Small cabbages are also good halved to offer single meal serves.
Composition and nutritional information
(100 grams of product)
Edible part 66 %
Water 90.5 g
Proteins 3.2 g
Lipids 0.2 g
Glucides 2.7 g
Fiber 2.4 g
Energy 25 kcal
Sodium 8 mg
Potassium 350 mg
Iron 0.8 mg
Calcium 44 mg
Phosphorus 69 mg
Niacin 1.2 mg
Vitamin C 59 mg
Source: National Nutrition Institute USA