Best cabbage recipes

Give new life to the old, forgotten cabbage with these HelloFresh cabbage recipes. Tasty, delicious and full of goodness, see new ways to enjoy this staple vegetable.

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Exploring the Versatile World of Cabbage in New Zealand Cuisine

Whilst there are many types of cabbage available across the globe, there are four main types that dominate New Zealand cabbage recipes. Let's delve into each of them:
  • Red Cabbage: Known for its vibrant color, red cabbage is often eaten raw, added into salads, or pickled as the ideal side dish. Its crisp texture and slightly peppery flavor make it perfect for adding a pop of color and nutrition to meals.
  • Green Cabbage: This is the common cabbage, the one you're most likely to see on plates across the country. Its versatility allows it to be used in a variety of dishes, from coleslaws to stews.
  • Chinese Cabbage (Wombok): The wombok cabbage, with its oblong shape, is the star of many Asian dishes. It's particularly popular in stir-fries, kimchi, and noodle dishes due to its tender texture and mild flavor.
  • Savoy Cabbage: Often mistaken for green cabbage, Savoy cabbage offers sweet flavors with crispy leaves, especially closer to the center. It's excellent in dishes where a more textured leaf is desired, like in wraps or as a natural container for fillings.

Tips for Cooking with Different Types of Cabbage

  • Mix and Match in Salads: Combine different types of cabbage in salads for a variety of textures and flavors.
  • Experiment with Cooking Methods: Try sautéing, grilling, or roasting cabbage to bring out its natural sweetness.
  • Pair with Complementary Flavors: Cabbage pairs well with bold flavors like garlic, ginger, and hearty meats, as well as with milder ingredients like potatoes and apples.
Cabbage is not just a side dish; its versatility can transform the way you look at vegetables in your cooking. Experiment with these cabbage varieties and discover the unique flavors and textures they bring to your dishes!


Can you freeze cabbage?

Yes, like most vegetables, you can freeze cabbage to keep it fresher for longer. The best way to freeze cabbage is to blanch it first, that is to emerge it in boiling water for a short amount of time - about 90 seconds - this is enough time not to cook the cabbage but to lock in the flavor. Then you can freeze the cabbage and reduce the chances of diluting the taste.

How to shred cabbage?

Shredding cabbage is simple, easy and doesn't have to be neat! After washing your cabbage and removing the core, cut the cabbage into four and then thinly slice - roughly. Ta-da, you now have shredded cabbage perfect for a range of recipes.

Can you eat cabbage raw?

Yes, cabbage can be enjoyed raw or cooked. Eating it raw keeps the natural texture of the cabbage and can add a crispiness to a range of dishes.
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