Cabbage, whether green, white or savoy is always available.

It is an important foodstuff. In the olden times, sailors protected themselves from scurvy, a disease caused by a lack of vitamin C, by eating pickled cabbage in addition to the lime or lemon juice.

This vegetable is still one of the healthy components of our diets. All types of Cabbages are rich in vitamin B1, B2 and C and other important minerals like iron, sodium, magnesium and phosphorous.

This vegetable is difficult to digest but can be made more digestible by blanching in hot salted water or by seasoning with caraway seeds. It heads should be firmly closed.

Spring green or spring crop is a type of cabbage with a conical head. The large green leaves from a loose cone.


It has a more delicate structure and flavor than other types as well as a shorter storage life. Spring greens are small heads of a leafy green cabbage with no heart.



You can keep up to a fortnight in the vegetable compartment of the refrigerator. Always cover cut surfaces with cling film. Spring crops can be kept for a maximum of 2 days.