Cabbage – Fresh Green Cabbage (1pc)

This is the common green cabbage, called patta gobi in Hindi and simply Kohl or Weisskohl in German when pale, though this variety keeps its fresh green colour. The leaves are tightly layered around a firm core, crunchy when raw and softening quickly when cooked.

In Indian cooking it is shredded fine for cabbage thoran or poriyal with coconut and mustard seeds, cooked into a simple cabbage sabzi, or used raw in salads. It also works in German-style coleslaw or a quick stir-fried side.

How to use

• Remove the tougher outer leaves and rinse the head before shredding.
• Cut out the hard central core, which is not usually eaten.
• Store whole in the fridge, where it keeps well for one to two weeks; wrap a cut half in foil or a bag.