including brussels sprouts, kale and pak choi
Cabbages or brassicas grow really well in Ireland so choose local produce when possible. Lots of cabbages are in season all year so they’re a great choice in winter when not much else is available from Ireland. Look for leaves that are firm and without browning or yellowing.
Cabbages are best stored in a cool, dry, dark space. They will last longer in the fridge but, due to their size, this is sometimes not possible. Brussels sprouts tend to dry out, so use them soon after purchasing.
Most cabbages can be frozen when cut and blanched. Chinese cabbages, such as pak choi, are not suitable for freezing due to their high moisture content.
6 – 12 months
Green cabbage or kale works well in soups or stews. Add them towards the end of cooking as they don’t require much time to soften. Red cabbage can be eaten raw in a salad or cooked. Steam for as little time as possible to preserve the vitamins. Most often used in stir fries, pak choi can also be used in soups and stews like any other cabbage. See our blog post about sauerkraut for a recipe on how to use fermentation to preserve cabbage.