Vegetables
Cabbage
キャベツ きゃべつ
At its best in Mar, Apr, May, Oct, Nov
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Finely shredded
Spring cabbage is tender and suits eating raw.
Stuffed cabbage rolls
Outer leaves blanched and rolled around a filling.
Hoikoro (stir-fried cabbage and pork with miso)
For stir-frying. Winter cabbage stands up to heat.
Salted and squeezed
Made into quick pickles.
How to choose
Spring cabbage should be loosely packed and light; winter cabbage firm and heavy. The cut end should not be discoloured.
Storage
Cut out the core, pack the cavity with damp kitchen paper, bag it and refrigerate.
Main areas
Good to know
Spring cabbage is tender and suits raw dishes; winter cabbage has thick leaves for cooking. The same vegetable behaves differently by season.
