The distinctive dark purple colour of red cabbage adds a beautiful splash of colour to a variety of savoury dishes. Contain higher doses of vitamins C and K compared to its green variety cousin – – all good for immunity and bone health.
Choose red cabbage that has crisp-looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.
Barry’s tips: Long, slow cooking methods bring out the mellow flavour of red cabbage. They are great in stir-fries, stews and salads. Or mix with Green Cabbage to have a good balance of vitamins and nutrients.
Green cabbage is considered to be the king of all cabbages and the most popular one. It is loaded with antioxidants, vitamin K, vitamin C, vitamin B6, vitamin B1, dietary fiber and other good nutrients – – all good for vision, skin, bones, blood, immune system, heart and muscles!
Choose green cabbage that has crisp, bright looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.
Barry’s tips: Use it in stews, wraps, salads, soups, casseroles and more! Or mix with Red Cabbage to have a good balance of vitamins and nutrients.
Brussel Sprouts may be miniatures, but they can definitely punch out high loads of vitamins K and C and also contain nutrients supportive of a healthy diet.
Barry’s tips: Steam or roast them whole with an incision at the stem. Pre-boil the brussels until almost soft before doing a quick stir-fry. Savour them lighly salted or garlic-buttered on its own, its all up to your adventures.
Wombok has been grown in China since the 15th century and is widely known as the Chinese cabbabe. Its mild and sweet flavour makes it a versatile and commonly used ingredient in Asian cuisines.
The Chinese cabbage helps in weight loss, keeping the eyes healthy, and keeping the skin youthful and healthy.
Barry’s tips: Stir-dry Wombok in ginger and chilli in the traditional Chinese cooking style or use it for making Kim Chi, Korea’s national dish.
With it’s tender leaves, milder and sweeter taste, savoy cabbage separates itself from red and green cabbages and is becoming increasingly popular.
Packed with fiber, vitamins, potassium, magnesium and so much more, this vegetable is the perfect addition to either lunch or dinner!
Savoy cabbage is mainly a winter vegetable and seasonal in nature. Under those circumstances, savoy cabbage is mostly available from us only during the winter season in Australia.
Barry’s tips: Try it blanched, steamed, stir-fried or raw. It is also great in coleslaw for those who don’t quite enjoy the toughness of green or red cabbage.