White cabbage is a firm, pale-green cabbage with a mild, fresh flavour and a satisfying crunch. It works well both raw (for example in salads) and cooked in soups, stir-fries and slow-cooked dishes.
Latin name: Brassica oleracea (Capitata Group)
Origin: derived from wild cabbage from South-West Europe
Height: approx. 30–60 cm
Life cycle: biennial, usually grown as an annual
Description
White cabbage forms a tight, round head with smooth, closely layered leaves. Its sturdy structure makes it a classic storing cabbage, valued for affordable, seasonal cooking and everyday versatility.
In the kitchen
The flavour is mild and gently sweet, with plenty of crunch when used raw. It’s great in coleslaw, salads with apple or carrot, and as a filling for wraps or dumplings. Once cooked, it turns softer and sweeter: ideal for soups, stir-fries, curries and braised cabbage with herbs. White cabbage is also widely used for fermentation, such as sauerkraut. In north-west Europe it’s most commonly in season from autumn through winter.
Storage & preparation
Store a whole head somewhere cool and dark; in the fridge it typically keeps well for 1–2 weeks. Once cut, keep it well covered (ideally airtight) and use within a few days. To prep: remove any tough outer leaves, cut into wedges, remove the core and slice or shred. Tip for raw dishes: briefly massage the shredded cabbage with a pinch of salt to soften the texture. You can also blanch and freeze it for later cooking.
Delicious recipes with white cabbage
Classic coleslaw
This classic salad is perfect with anything that comes off a barbecue. It's the perfect side dish that never looks out of place.
Gently pan-fried redfish on braised sauerkraut with apple: fresh and tangy, lightly sweet and beautifully balanced. A mustard butter that melts over the fish finishes it off.
