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.

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