Cabbage appears in a wealth of different varieties, and is in fact part of a bigger family known as brassicas that extends to cauliflower and kale. See our recipe ideas below and also check out our collection of cabbage recipes. There are two cabbage and corn stir fry to prepare cabbage, depending on how many you want it to serve, and how you want to cook it. To serve a small number of people, or for recipes when you need to keep the leaves whole, it’s a good idea to peel the leaves off individually, taking what you need then putting the rest of the cabbage back in the fridge, wrapped up.

You can then use these leaves whole or shred them as needed. Depending on how old the cabbage is, you may not want to use the outer leaves, particularly if they are bruised, blemished or damaged. To serve a bigger crowd, halve or quarter the cabbage, lay it cut-side down on a board and chop or shred the leaves. For firmer cabbages, such as the red or white ones, you may wish to cut out the tough part of the stem or core first. Put your prepared, shredded cabbage in a steamer and steam for 5 mins or until tender. Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.