Cabbage all types Prepared 1kg – Great Value
Cabbage all types Prepared 1kg – Delivered within hours of Preparation
Cabbage all types Prepared 1kg – Order Online or Call 07932 686498 to place an Order
Cabbage all types Prepared 1kg
Cabbage all types Prepared daily so as to ensure freshness and for Shelf Life all Vacuum Packed in 5kg Bag.
If you would like to place an Order, call the Office on 07932 686498 and place your Order
We can also take orders for all Vegetable Prep so as to make Chefs life so much easier each day and prices we offer are competitive.
Topped and tailed, outer skin removed. All types of Cabbage Delivered chilled.
Variations of Cabbage Prep are
- Savoy Shredded
- Iceberg Diced
- Black Cabbage Shredded
- White Shredded
- Iceberg Shredded
- Red Cabbage Sliced
- Green Cabbage Shredded
- Savoy Julienne
- White Sliced
- Whole Peeled
How to Cook Boiled Cabbage
Cabbage is a versatile vegetable that can be cooked as a side dish or as part of the main dish. It doesn’t need much to make it tasty, either.
This basic boiled cabbage recipe calls for just four ingredients—cabbage, butter, salt, and pepper—and it cooks in about 20 minutes.
Best Cabbage for boiling.
Once cooked, you can drizzle the cabbage wedges with a little cider vinegar or pepper vinegar sauce if you like.
Cooked cabbage is wonderful served alongside ham and pork, and corned beef cabbage is popular on St Patricks Day use green or Savoy cabbage because they’re the best cabbage varieties – cabbage all types prepared
Buttered Cabbage
Makes 6 to 8 servings
Remove all the tough outer leaves from the cabbage.
Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain.
Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. – cabbage all types prepared
Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes.
Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
I used to hate savoy cabbage until I tried fried cabbage all types prepared a few years ago and I really enjoy it now. I made it last weekend for a St. Paddy’s Day potluck and there were no leftovers, which was awesome! It goes really well with corned beef, pot roast, grilled chicken and even pork chops.
Now, fried cabbage can be made in various ways, but my favorite way involves pan frying it with bacon and onions. I also like to keep the spices very simple and only use salt, pepper and a bit of paprika to add a smoky flavor.
Here are some notes about this recipe:
– Use whatever type of bacon you like- regular, turkey or even vegan. Just remember that turkey bacon and vegan bacon are not very oily and additional oil or butter must be added.
– Use a non-stick pan so that none of the ingredients stick to the pan.
Make sure to finely chop your onions because they blend together much better with the cabbage.
– Don’t over-cook the cabbage all types prepared or else the texture becomes very soft and “mushy” and it’s just weird. – Instead of bacon, you can also use sausage.
I know that cabbage is one of those weird vegetables that people either hate or love. If you are not fond of it, seriously, give this recipe a shot and you might start enjoying cabbage too.
sweetheart cabbage
pointed white cabbage
pointed cabbage
types of green cabbage
hybrid cabbage varieties
cabbages how
cabbage how
to prepare
