Cabbage January King, IRISH, 1pc
Cabbage January King from Ireland.
A beautiful, hardy, late winter cabbage with gorgeous purple tinged outer leaves. It's sweet and crunchy and one of our favourites here at the farm. Like all cabbages it's packed full of dietary fibre, folate, manganese, calcium and vitamins K, C and B6. The vitamin C levels rise dramatically when fermented into sauerkraut or kimchi - a great way to keep that scurvy at bay!
- Check out our blog post all about January King cabbages here. It includes a cabbage roll recipe using the outer leaves, a classic cabbage and apple side, a zingy cabbage slaw and a cabbage and coconut curry.
- Shred, salt and ferment your January king cabbage into a simple sauerkraut. Use this recipe as a base and take it in whichever direction you like. It's especially good with fennel or caraway seeds.
- Make a classic colcannon by simply stirring sautéed, buttered January king into mashed potatoes. Serve it as a side or use it to top a pie?
- This may sound unusual, but roasted cabbage is a revelation! Simply cut the cabbage into thick wedges or steak-like slices (keeping the core intact helps it stay together), roast it in the oven with oil and seasoning until crisp on the edges and juicy in the middle. Serve as a side or make it the main event. Try it drizzled with salsa verde or pesto or topped with toasted nuts/seeds.