WHAT’S IN Season CABBAGE
The peak season for cabbage is winter, but it is available all year round. The key to cooking any kind of cabbage is to keep it brief. If served as a separate vegetable, white cabbage, Savoy cabbage and wombok should be cooked until they’re just wilted. Overcooking releases unpleasant aromas and flavours from the sulphur compounds in the leaves.
WHITE CABBAGE
Pale green, fading to cream or white at the centre, white cabbage comes in round or long (sugarloaf) varieties. Good for coleslaw, stir-fries or steamed in a steamer or covered saucepan with butter until just wilted.
Enhance its flavour by cooking it with butter and a sprinkle of caraway seeds, or toss it with lightly fried chopped streaky bacon until just wilted. Briefly blanch cabbage leaves (drop into boiling water for a few seconds) to soften, then use to wrap around meat and rice stuffings before steaming or casseroling.
SAVOY CABBAGE
Crinkly-leafed and rich green fading into cream at
