White Cabbage

Information For Shoppers

White Cabbage

White Cabbage

About: Round and firm, white cabbages have tightly packed, glossy, pale-green leaves. Their sweet, mild taste makes them excellent in salads such as coleslaw.

Cabbage leaves often have a delicate, powdery, waxy coating called bloom. The occasionally sharp or bitter taste of cabbage is due to glucosinolate(s). Cabbages are also a good source of riboflavin.

The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast. Also called sea cabbage and wild cabbage, it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that “It is the cabbage that surpasses all other vegetables.”The English name derives from the Normanno-Picard caboche (head), perhaps from boche (swelling, bump). Cabbage was developed by ongoing selective breeding for suppression of the internode length.

How to Use: White cabbage is served cooked. Serve as a side dish with black pepper and butter or include in stir-fries.

How to Prepare: White cabbages can be sliced or cut in wedges, boiled or steamed as a vegetable, or added to soups and stews, it is also used to make sauerkraut. Before use, remove any tough outer leaves.

How to Cook: Cabbage can be steamed, boiled or stir-fried, it is easy to overcook cabbage and spoil its texture and flavour so cook until just tender. To steam cabbage, place in a steamer and cook for 5-10 minutes until tender but still crisp. To boil, bring a pan of water to the boil, add the prepared cabbage and cook for 5 8 minutes until tender but still crisp. To stir-fry cabbage, heat 1 tbsp olive oil in a frying pan, add the cabbage and stir-fry for 4-5 minutes or until tender but still crisp.

How to Store: Store in a cool, dark place. They should keep for up to a fortnight. White cabbages are unsuitable for freezing.

Cabbage is an excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a low calorie food.

Along with broccoli and other brassica vegetables, cabbage is a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. The compound is also used as an adjuvant therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus that causes growths in the airway that can lead to death. Boiling reduces anti-cancer properties.

In European folk medicine, cabbage leaves are used to treat acute inflammation. A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort.

Fresh cabbage juice has been shown to promote rapid healing of peptic ulcers.Cabbage is also known for slowing down growing cancer cells.

Vitamins, Minerals & Phytochemicals

Is ‘High In’:

  • Folate
  • Vitamin C (Ascorbic acid)

Nutritional Information:

100g cabbage, boiled, typically contains
16 kcals,
1g protein,
0.4g fat,
2.2g carbohydrate,
1.8g fibre

Information For Suppliers

Packaging Options:

  • Bagged
  • Loose
  • Overwrapped
  • Halves

Riviera Produce Strives to delight their customers so we are willing to create any pack size or presentation that our clients may require. If you have packaging requirements outside the scope of those listed here, as a first step, please contact our Sales & Procurement Manager (01736 850960 [email protected]) to discuss your needs.