Cabbage: green, white, red, savoy - all amazing - all ready for your next meal.
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white or green varieties through to beautiful Asian varieties like pak choi
The round, crinkle-leafed Savoy cabbage and the pale, lozenge-shaped Chinese leaf are considered to be two of the best to cook with. Stir fry Savoy cabbage with garlic, ginger and chilli, plus a dash of soy sauce; slice green cabbage with carrots, toasted nuts, raisins and dress with olive oil and lemon juice for a salad; slice white cabbage and add to chopped ripe mango, red onion and walnut pieces, dressed with vinaigrette.
Sourced locally across the Shoalhaven, Far South Coast and a little from farmers in the Illawarra. They are grown under clear skies and fresh air; hot sunny Summers and frosty Winters.
Our farmers use permaculture principles and their sowing, weeding and harvesting is all done by hand, without the use of chemicals, pesticides or herbicides preferring green manure crops, compost and natural minerals for biological soil balancing.