Close-up of piled cabbages, with a large green cabbage in the foreground and dark purple cabbages and leafy greens stacked behind it. Loose outer leaves surround the heads in a produce display.

Cabbages have got to be one of the best value veggies and they’re at their best right now. Patrick and Sally are harvesting them from the patch on the farm and we’re also getting certified biodynamic cabbages grown in Donnybrook too.

Add to stews, casseroles and curries; make stuffed cabbage rolls by removing the midrib and blanching whole leaves to use as a wrap; make sauerkraut or kimchi, or use in a stir fry - either as it’s own dish (as pictured below) or in a larger stir fry recipe. We have green, red and some savoy cabbages at the farm shop this week

Overhead view of a black skillet filled with sautéed chopped cabbage, garnished with small green herb leaves. Two metal serving spoons rest in the pan on a striped dish towel, with a light countertop and a glass of pale liquid partially visible.

Assorted dessert bars and slices stacked on a white plate, including chocolate-topped squares with nuts, caramel-colored slices, orange-topped cake pieces, and powdered-sugar brownies. The plate sits on a wooden table with a softly blurred background.

Wide view of a vegetable field with dense rows of leafy green plants and patches of red-stemmed greens in the foreground. A line of trees and netted fencing sits under a partly cloudy blue sky in the background.