Produce report June 18: Fruit and vege buys of the week
There’s a lot of eating in a cabbage and the most common, smooth drumhead ones are good buying now. If yours is a smaller household look out for the Fresh Grower’s mini red and green cabbages. About the size of a rockmelon, they are grown year- round and are even sweeter and tenderer than their larger cousins. Along with other nutrients, cabbage is an excellent source of vitamin C, making it very useful to have on the menu in winter. It is one of those vegetables that is even more nutritious raw, so make the most of that and finely shred some for coleslaws and zingy Asian and Mexican salads. Or quickly steam or stir-fry it to keep some crunch and avoid that overcooked taste and smell. Cabbage is lovely sauteed in butter as Kathy Paterson does, below.
To serve four, heat 2 Tbsp olive oil and 25g butter in a large heavy-based saucepan over medium heat. Add 2 crushed cloves garlic and cook for 30 seconds. Add ½ smallish head very finely shredded cabbage with 2 Tbsp of water and stir well. Season, cover and cook, stirring occasionally, until the cabbage wilts and becomes tender. Remove from the heat and stir through 2 tsp fresh thyme leaves. Get the full recipe for Chickpea puree with sriracha and buttered cabbage.
If you have cabbages overtaking your garden, do your digestive system a favour and turn one or two into sauerkraut with its beneficial probiotics. Prefer a fiery Korean flavour to the traditional German one? Use wombok or savoy cabbage and make kimchi instead. Because it has less water than other leafy vegetables, cabbage will keep refrigerated for a good long time — from a few weeks to a couple of months. Do not wash it until you plan on using it and tightly wrap and store any remainder.