Cabbage is one of Australia’s most versatile and affordable Winter vegetables, hitting peak season from late Autumn through early Spring.
Grown abundantly in cooler regions like Victoria, Tasmania and the Southern Highlands, cabbage thrives in chilly conditions, making it a staple in the colder months. During this time, you'll find green, red and Savoy cabbage at their crispest and sweetest, thanks to the cold enhancing their natural sugars.
At farmers’ markets and grocers across the country, look for firm, dense heads with vibrant, tightly packed leaves. Green cabbage is the most common, perfect for coleslaw and stir-fries, while red cabbage adds colour and earthiness to roasts and salads. Savoy cabbage, with its frilly, crinkled leaves, is ideal for stuffing or steaming.
Storage and Freezing Tips:
Cabbage is known for its excellent shelf life. When stored correctly, a whole head can last up to two weeks in the crisper drawer of your fridge. Keep it wrapped in a perforated plastic bag or loosely covered to maintain humidity while allowing airflow.
Once cut, cover the remaining cabbage in cling film or store it in an airtight container - it will keep for about 3-5 days.
For longer storage, cabbage can be frozen, although its texture will soften slightly after thawing.
To freeze, wash and cut the cabbage into wedges or shreds, then blanch it in boiling water for 1-2 minutes (depending on the cut size). Cool it quickly in ice water, drain thoroughly and pack into freezer-safe bags. Frozen cabbage works best in cooked dishes like soups, stews, and stir-fries.
Health Benefits:
Cabbage isn’t just economical and versatile - it’s a powerhouse of nutrition. Low in kilojoules and high in fibre, cabbage supports digestion and helps you feel full longer. It’s an excellent source of vitamin C, particularly red cabbage, which also contains anthocyanins - potent antioxidants that promote heart health and reduce inflammation.
This humble veg is also rich in vitamin K, essential for bone health and blood clotting and provides folate, which supports cell function and tissue growth - especially important during pregnancy.
Cabbage contains glucosinolates, compounds that may have cancer-fighting properties, especially when consumed raw or lightly cooked.
Fermented cabbage - like sauerkraut and kimchi - adds gut-friendly probiotics to the mix, making it a smart choice for digestive wellness.
Here are three recipes to put cabbage on the family dinner plate this week:
Chicken chow mein is a tasty takeaway favourite, but it's easy to make at home. Try this version with chicken mince, mushrooms and veg, and pantry staples.
This pork cutlet recipe is accented with a delicious warm apple and cabbage slaw, that adds a touch of sweetness to your next dinner. You can add any leftover cabbage to stir-fries or use it to bulk up a san choy bow filling.
Elevate your dinner with this pistachio salmon recipe. Paired with perfectly seared cabbage, this dish offers a harmonious blend of nutty and fresh flavours.
