Just like red cabbage, white cabbage is one of the oldest cabbage varieties in the world. And, just as with many other types of cabbage, it can be harvested in winter and summer. White cabbage is mainly grown for the production of sauerkraut but it is also sold as fresh produce. There are two types of white cabbage: the round white cabbage and the conical oxheart cabbage. In this chart we use the round white cabbage. White cabbage is not only for making sauerkraut; its neutral flavour allows you to vary endlessly.
Basic techniques: stir-frying, boiling, preserving, puréeing, marinating, braising, stewing.
Taste combinations: mustard, bacon, ginger, potato, shallot, walnuts, hazelnuts, tarragon, butter, apple, grapefruit, sour cream.