Cabbage is a leafy green (or red!) vegetable, closely related to broccoli and cauliflower, grown for its thick, coarse leaves. Cabbages leaves can vary massively in colour, from light green to dark green, red to purple and even white. Red cabbage can have a slightly bitter flavour, while white cabbage tends to be sweet. Green cabbage sits somewhere in the middle. Cabbage is incredibly versatile and it can be cooked in a huge number of ways - it can be simmered, fried, braised, baked or cooked into stews. You can eat it raw or cooked but however you choose to serve it, you'll find a huge range of cabbage recipes below, including braised cabbage, BBQ cabbage and chorizo and cabbage stew.

Savoy cabbage is one of the most popular types of cabbage as it cooks easily whilst also keeping its shape and texture - it doesn't go soggy unless boiled and stays slightly crisp however you cook it. Spring greens are light in texture and easy to cook - get them through the summer when they're in season and you'll be rewarded with bags of flavour and a crisp texture. Red cabbage is particularly delicious through the winter as it tastes particularly lovely cooked with sweets flavours and spices, while green and white cabbage are suitable for eating year-round.

Explore the wonderful world of cabbage with our fantastic selection of recipes. We've got the perfect colcannon recipe, as well as a wonderful recipe for cheesy coleslaw, crispy Chinese seaweed and an impressive red cabbage, fig and goat's cheese salad recipe.