White cabbage recipes
Round and firm, white cabbages have tightly packed, glossy, pale-green leaves. Their sweet, mild taste makes them excellent in salads such as coleslaw.
When a coleslaw recipe is this easy, you need never buy it ready-made again. Feel free to try adding other crunchy veg like fennel, celery or celeriac. You can stir in fresh herbs or swap the mustard for a chilli sauce.
More white cabbage recipes
Buyer's guide
Choose firm cabbages that feel heavy for their size, with unblemished, smooth leaves. The heads should be solid and compact. Avoid any white cabbages with loose curling leaves.
White cabbages are now available all year, but are a good choice for winter salads.
Storage
Store in a cool, dark place. They should keep for up to a fortnight. White cabbages are unsuitable for freezing.
Preparation
White cabbages can be sliced or cut in wedges, boiled or steamed as a vegetable, or added to soups and stews, it is also used to make sauerkraut. Before use, remove any tough outer leaves.
