Rugby Farm

Committed to Growing a Healthy Australia

Mini Cabbage

Mini Cabbage

Scientific name, Brassica oleracea or variants  is a leafy green biennial, grown as an annual vegetable for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts, it descends from B. oleracea var. oleracea, a wild field cabbage.

History
Although cabbage has an extensive history, (sometime  before  1000 BC), it is difficult to trace its exact origins owing to the many varieties of leafy greens classified as “brassicas”. The wild ancestor of cabbage was originally found in Britain and continental Europe.

Facts
Did you know? That if Mini Cabbage is stored in ideal conditions (-1 to 2 °C with a humidity of 90–100 percent); Mini Cabbage will remain edible for up to Six months.

Availability
Mini Cabbage prefers the cooler times of year with plenty of sun in well drained soils. With the great diversity of climates in Australia Mini Cabbage is produced successfully all year round.

Nutritional information
Cabbage is a good source of beta-carotene, vitamin C and fiber. It is a cruciferous vegetable, and has been shown to reduce the risk of some cancers, especially those in the colorectal group..

Recipes
Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising. Pickling is one of the most popular ways of preserving cabbage, creating dishes such as sauerkraut and kimchee.

Beef and cabbage stir-fry

Mini cabbage

Ingredients

  • 2 tablespoons peanut oil
  • 1 onion, finely chopped
  • 3 sticks celery, finely diced
  • 750g lean beef mince or pork mince
  • 45g packet chicken noodle soup
  • 1/2 cup long-grain rice, raw
  • 2 tablespoons curry powder
  • 2 cups chicken stock
  • 1 cup water
  • 1 mini cabbage, core removed and finely shredded
  • Chinese fried noodles (optional)

 Method

  1. Step 1

Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes. Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.

  1. Step 2

Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.

  1. Step 3

Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately, topped with Chinese fried noodles.

 

Reference
Wikipedia and the Department of Primary industries New South Wales.

Recipes
Recipes from taste.com