Cabbage

Cabbage, the best known and oldest member of the brassica or cruciferous family, grows big, firm and hearty in Tasmania's climate.

The four main varieties produced in Tasmania are: Green cabbage, which has a hard ball head, is used for cabbage rolls, steamed, boiled and stir fried. The pungent and unpleasant smell of cooked cabbage can be reduced by quickly stir frying. The Dutch cabbage is a larger version of the green ball cabbage and can weigh as much as 5kg! Red cabbage needs some added acid to keep its wonderful red colour when cooked because alkaline ingredients will cause it to change to a mauve or unappetising grey colour. It pickles brilliantly, is good for coleslaw or for slow cooked 'sweet and sour' accompaniments to hearty dishes such as game meats, kassler and ham. Savoy cabbage is mild in flavour and a popular choice. It has a loose head of green, crinkly leaves and can be used to steam, stir fry, as a wrapper or raw in salads.

Season

January - August

Selection

Choose compact and heavy cabbage heads with tender green leaves. Check the bottom of the cabbage to ensure the leaves are not beginning to seperate from the stem.

Storage

Store in a plastic or polyethylene bag in the refrigerator for up to a week. The longer it is stored the stronger the flavour. Lose leaf cabbage varieties should be used within a few days.

Nutrition

Cabbage is one of the riches in protective vitamins, stimulates the immune system, kills harmful bacteria and improves circulation. Raw cabbage improves digestion. Rich in vitamin C and sulphur.