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.

What to look for

Firm heads that are heavy for their size with even colour and crisp outer leaves will be best.

How to keep

Store at 0°C with a relative humidity of 90-100%. Cabbages are ethylene sensitive which means they should be stored separately from ethylene producing products.

CONSUMER STORAGE: 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.

Ways to eat this vegetable

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.

When you can get it

Different varieties of cabbage are available all year round.


Vegetable information kindly provided by www.vegetables.co.nz