Glossary - Ingredients



Winter cabbages harvested between December and February have whiter and thicker leaves, while cabbages with green and crisp leaves appear in the spring between March and April.



Abundant in vitamin C, the outermost leaves of cabbage also contain a high amount of carotene. Cabbage also contains vitamin U, which is said to improve digestion.

Connoisseur selection / storage

Select cabbage heads that are dense and firm with dark green and crisp outermost leaves. Wrap in newspapers and store in a cool, dark place.

Cooking Tips

Spring cabbage are delicious raw, julienne then refresh in water and use in salads. Cabbages harvested in the autumn and winter months are suitable for boiled and simmered dishes.

Cooking Basics

Cabbage - julienned

Separate the leaves and remove the core. Cut the leaves in half lengthwise to make it easier to julienne, then stack, roll up, and slice very thinly from end to end.

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.

Cabbage - wedge cut

Cut in half lengthwise, place the knife at the center of the cut surface, and cut into equal halves. This cutting method is used for simmered dishes such as pot-au-feu and when making grilled cabbage.

Cabbage - roughly chopped

Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.

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