White cabbage has a closed head and smooth leaves. The individual leaves form closed, firm heads. The outer leaves are bright green and the inner leaves are light and crisp.
White cabbage – Fresh from Pfalzmarkt
Cultivation & harvest
White cabbage is a highly nutritious plant and thrives best in humus-rich, nutrient-rich, loamy and evenly moist soil. The white cabbage thrives best in sunny to semi-shady locations.
The typical cabbage flavour is unmistakable and harmonises perfectly with rich, heavy dishes. The vegetable becomes sweeter the longer it is cooked. Early varieties have a much milder flavour. White cabbage can be eaten hot or cold in many different ways, such as in salads, stews, soups, bakes or preserved as sauerkraut.
The robust autumn/winter cabbage keeps for around two months when stored in a cool place, such as a cellar. Cut heads of white cabbage keep well in the crisper drawer of the fridge wrapped in a damp cloth.