It's in season from the end of June all the way through to the end of February, so here are 5 delicious ways you never thought you could cook cabbage
Traditionally more of an autumnal or winter vegetable, these vibrant green beauties actually come into season in July – and that’s reason enough for us to get stuck in to them nice and early.
They’re a hardy veg, which is why there’s so much you can do with them. Steam, roast, stir-fry and even use them as a wrap. Buy fresh and whole with deep green leaves for the best results.
Savoy cabbages tend to be sweeter and more tender than other cabbages, and are great flavour pals with apples, spices (such as nutmeg) and red wine. Check out some new ways of enjoying this veggie below.
See? We told you the humble savoy is great in summer. This Caribbean coleslaw is given a taste of the tropics with some spicy sauce and fresh mango, meaning it’s a perfect accompaniment to grilled or barbecued meat.
This is a recipe designed for maximum flavour – you’ll need to give these wedges of cabbage a good roasting. Once nicely crisped, they’re sprinkled with an apple, pine nut and lemon juice dressing. Perfect as a side dish, or as a starter.
Apple is again the perfect partner in this beautiful dish. A rustic (ie not fancy) pastry case is stuffed with buttered cabbage, grated Gruyère cheese, apple and just a touch of thyme. Bring this out of a picnic basket and soak up those compliments.
The humble cabbage is given an Asian makeover. With a garlic, ginger and soy sauce marinade for the strips of beef, the savoy adds a sweet crunch and is pepped up by a squeeze of lime juice and some fresh chopped chillies.
Cabbage leaf in place of a tortilla? Ingenious, and perfect for people on a gluten-free diet. The sturdy leaves hold in a whole breakfast including avocado, scrambled eggs, bacon and spiralised sweet potato. Beats a bowl of corn flakes every time.