Country of Origin: UK Weight: each
Facts: First cultivated in 1867. It has blue green leaves blushed with purple.
Storage:Keep in the fridge in a plastic bag with holes punched in it so that the air can get to it or a paper bag.
Preparation & Cooking: Wash the cabbage and discard the outer leaves. Cut the cabbage in half and remove the core, then cut the halves into quarters then into bite-sized pieces. Cabbage can be steamed, boiled (only a small amount of water required) or sauteed.
Recipe Ideas: (open an external site in a new window)