Cabbages grow as a rosette and are formed from many leaves layering to form a dense mass at the heart.
There are a wide variety of different types of cabbage available differing in shape, size, colour and leaf texture. All are good for cooking and are highly nutritious and tasty.
They are a very hardy vegetable and can be grown year round.
It’s the main ingredient of that famous German dish, Sauerkraut, which is pickled Cabbage.
A variety 'Sugarloaf' has a conical shaped heart and is particularly sweet and tasty.
Savoys (Sabauda subgroup) are also very popular being slightly highly wrinkled and veined but deeper green on colour and stronger in taste. They are particularly frost hardy and go well in colder climates.
Red Cabbage is slower growing but makes for excellent pickling and frying - 'Mammoth Red Rock' is one of the best cultivars.