Cabbage is best suited for both raw and cooked applications such as roasting, braising, steaming, boiling, baking, and stir-frying. The frilly texture and mild, sweet flavor can supplement slaws and salads when raw, and soups, stews, and curries when cooked. It pairs well with herbs such as sage, thyme, caraway, dill, and mint, horseradish, avocadoes, apples, onions, garlic, carrots, peas, corn, fennel, potatoes, nuts such as peanuts, almonds, and walnuts, and juniper berries.
Country of Origin: China
Storage: cabbage is best stored whole and unrinsed until you're ready to use it. Cutting into it will cause it to lose vitamin C, which will lead to faster spoilage. To store a head of cabbage, wrap it in a beeswax bag in the crisper drawer of your fridge. A head of cabbage will last up two months when stored this way.
Weight: approx. 1kg per one cabbage
