Cooking

Cabbage is more versatile than you might think. Shredded and used in stir-fries, curries, soups and stews, it adds a healthy bulk of greens, or try raw shredded cabbage in salads. Simply steamed or braised and buttered, it’s a good foil for meat dishes. Make it the star of the show in a gratin, or use larger cooked leaves as wrappers for rice, grains and other vegetables or mince.