Red cabbage.

Red cabbage is a tight, heavy head of purple leaves with white veins running through them. Raw, it's crisp and a little peppery, with a sweetness that grows as you chew. Cut it in half and the inside looks like a map of white lines on deep purple, and that colour is a big part of its appeal. On a Thai plate it often sits in a small shredded pile beside som tam or fried chicken, and it holds its crunch far longer than lettuce does.

Ways to use it

• Shred it very thin and mix it into a slaw with lime juice, a little fish sauce and sliced shallot.
• Add a handful to a green salad for colour and bite.
• Roll thin strips into fresh spring rolls with herbs and rice noodles.
• Stir fry it briefly with garlic. A squeeze of lime or a splash of vinegar keeps the colour red, since without something sour it can turn a dull blue in the pan.
• Braise wedges slowly with onion and a little sugar and vinegar until soft.

Storing it

Leave the head whole and unwashed in the fridge drawer. A whole head lasts much better than a cut one, so use the cut half first, wrapped, and eat it within a few days. Rinse the leaves under running water just before you slice them.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.