This sweet, juicy and crisp white cabbage has been grown only with rain and spring water, in Andy Pearman's no dig market garden.
Wash well before use
Cabbage, carrot and lemon salad - chop into thin pieces, mix with grated carrot, add the skin of one grated lemon & the juice of the same lemon. Add sea salt and a pinch or two of powdered coriander seed (if you have it), mix well and serve as a side vegetable/cold salad.
Boil Cabbage: Chop the cabbage into thin strips, add to a pan of boiling water, bring to a simmer for 10-15minutes and serve as a vegetable with any heart meal. Simple!
Sauerkraut - make your own sauerkraut - it's almost fool proof - ultra simple and easy and all you need is a 1L kilner jar, sea salt, cabbage and water. There are plenty of youtube videos and books describing how to make it. Cultured food for life by Donna Schwenk is a good book for starting with. The easiest method is to simple chop the cabbage, add it to a sterilised kilner jar and cover with a 3% brine solution (3g of salt to every 100ml of water), release the 'gas' from the ferment every day and after 4-6weeks you will have a long lasting lactic acid, probiotic rich food to eat.
Cabbage juice: Blend 1/4 cabbage with water and a squeeze of lemon or lime juice a pinch of sea salt if desired and drink up!