Cabbage
Carbon Footprint (CO2e/kg):
0.24 kg
Tips:
There are many common varieties of cabbage. Red Cabbage has rich purple leaves and is great sliced thin in raw applications, as it has great crunch. White cabbage has a light colour and sweeter flavour. Savoy Cabbage is a rich green and has a rough ‘veiny‘ texture. Spring Cabbage (Chinese Cabbage or Napa Cabbage) has an elongated shape. Finally Hispi Cabbage (Sweetheart Cabbage) is sweeter and has a pointy shape.
When buying, look for Cabbage that feels heavy for its size and that looks bright with crisp leaves.
However you choose to prepare your cabbage, make sure not to overcook it so you maintain its natural crunch and its nutritional value (as well as avoid it getting smelly!).
How-to:
Time to Cook!
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