As with red cabbage, white cabbage benefits from uncomplicated cooking techniques such as steaming or stir-frying. Shredded cabbage leaves can be braised in a stock or white wine for around 5 minutes to retain a slight bite or for longer to bring out its natural sweetness.
Steaming is another popular method because both texture and nutrients are kept intact.Steamed cabbage has a delicate flavour which suits a light drizzle of sesame oil, melted butter or olive oil to finish. White cabbage can be steamed in 6-8 minutes.
White cabbage is the main ingredient in a traditional coleslaw. Some shop-bought coleslaws have given white cabbage a bad press but a freshly made coleslaw with homemade mayonnaise, julienned carrots, celeriac, white cabbage and fresh herbs makes a quick and brilliant accompaniment to many summer picnics and barbecues.
Sauerkraut is another love/hate white cabbage dish but the fact it’s made of fermented cabbage shouldn’t put you off - its sweet, tangy flavour and delightful crunch make it the perfect accompaniment for fatty meat dishes.
Have leftover cabbage from your Sunday roast? Why not make bubble and squeak by frying the cabbage with potato and any other leftover leafy green vegetables.