Cabbage
Brassica oleracea var. capitata · Brassica
6 varietiesTop 10 pairings
A leafy vegetable, the same species as broccoli and kale, grown for its dense head of tightly overlapping leaves. Crisp, peppery and faintly sweet raw, it turns sulfurous when boiled but sweet and savoury when braised or roasted.
Picking a good onedrag
Field freshLong stored
SolidBuy itThe standard trimmed head: dense and heavy. Braise, roast, ferment or eat raw.
ColourEven pale green, tight and smooth
HeftFirm and dense, no give
StemCream, dry, clean-cut
SqueakSqueaks
SmellNothing at all
What you get from one
80%
Edible part
908 g · outer leaves, core out
1135 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 12× longer than the counter.
98–100%
Humidity
Ventilated
Airflow