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Fresh White Cabbage, also known as Patta Gobhi, Kosu and Muttaikose, has firm pale leaves, a crisp texture and a mild, slightly sweet flavour. It is widely used in Indian and international cooking and works well raw in salads or cooked in sabzis, stir-fries, soups and stuffed dishes. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Shred it for cabbage sabzi or South Indian poriyal with mustard seeds, curry leaves, chilli and coconut. Use it raw in coleslaw and salads, add it to noodle stir-fries and soups, or soften the leaves for stuffed cabbage rolls. It can also be fermented for sauerkraut.
Can I eat white cabbage raw?
Yes. Wash and shred it for coleslaw, salads and wraps.
How do I use cabbage in Indian cooking?
Stir-fry it with mustard seeds, curry leaves, green chilli and coconut, or add it to parathas, koftas and mixed vegetable curries.
Can I freeze white cabbage?
Yes. Shred and blanch it before freezing for use in cooked dishes.
