Cabbage Green - Certified Organic

Certified organic green cabbage. Mild, crunchy and one of the most versatile vegetables there is.

Cabbage has fed Northern Rivers families for generations, from slaws to homemade sauerkraut.

It's a staple in kitchens all over the world, raw or cooked.

In the kitchen

• Shredded into a classic coleslaw
• Stir-fried with garlic, ginger and soy
• Made into sauerkraut
• Cooked into soups and dumpling fillings

How to prepare

Peel off the outer leaves, quarter through the core and cut out the core. Slice finely with a sharp knife.

Spring recipe: Classic coleslaw with a lemony dressing

Shred green cabbage finely and mix with grated carrot and sliced red onion. Toss with a dressing of mayonnaise, yoghurt, lemon juice and a little mustard. Great in a burger or next to grilled chicken.

How to store

Keep it whole in the crisper and it will last a couple of weeks. Once cut, wrap the cut side tightly.

Available as a half or whole head.