Different varieties of cabbage are available all year round.
Storage and Handling
Store in the refrigerator. Handle all fresh produce with care and wash before eating.
Cabbages are one of the oldest known vegetables. Throughout their long history they have often been thought of as food for the poor. Red cabbage originated in Europe. The first mention of red cabbage dates back to 1570 in England.
- There are many varieties of cabbage grown in New Zealand which vary from red, green or white, with smooth or crinkled leaves and round or oval in shape
- Taste variations are subtle
- Traditionally red cabbage are cooked longer than green cabbage
- As with most vegetables, specific variety names of the brassica group can be confusing as seed companies market similar products with different names
- Green cabbage: these are the most widely grown and available all year round with a range of varieties which ensure a continuous supply
- Drumhead is a popular variety with smooth compact leaves
- Savoy has crinkly leaves with very good flavour
- Cabbage can be planted all year round
- Need rich, well-drained soil and full sun
Cabbage is a good source of vitamin C and a source of potassium.
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.