Cabbage Red - Certified Organic

Certified organic red cabbage. Crunchy, peppery and a stunning colour on the plate.

A crunchy red cabbage slaw is the side dish I bring to every Northern Rivers barbecue.

It keeps for ages, and raw red cabbage is one of the best things to have in the fridge for spring slaws.

In the kitchen

• Shredded into a slaw with carrot and a tangy dressing
• Pickled for tacos and burgers
• Braised slowly with apple and a splash of vinegar
• Sliced thinly into noodle salads

How to prepare

Remove the outer leaves, quarter through the core and cut out the hard core before slicing finely.

Spring recipe: Crunchy red cabbage slaw

Finely shred red cabbage and toss with grated carrot, sliced spring onion, coriander and mint. Dress with lime juice, a little honey, sesame oil and salt. Bring it to every barbecue this spring.

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.