Organic Cabbage (Kobi)

Cabbage contains glucosinolates that break down when heated into sulphur compounds - the source of the characteristic smell that becomes more pronounced the longer the cabbage is cooked. Brief, high-heat cooking minimises this - overcooked, waterlogged cabbage produces the strongest smell and the least pleasant eating result. Cook organic cabbage for 4–6 minutes maximum and retain some crunch.

Yes - raw cabbage is entirely safe to eat and is nutritionally superior to cooked cabbage for vitamin C content. Wash thoroughly before eating raw. Raw shredded cabbage in salads, slaws, and chaats is a nutritious and texturally satisfying addition to any meal.

Conventional cabbage is grown with synthetic pesticides targeting a range of specific caterpillar, aphid, and fungal threats - the Brassica family is particularly vulnerable to these pests, leading to heavy spray schedules. Organic cabbage from Prakritii is grown without these chemical inputs, meaning the outer leaves - often the most heavily sprayed - are safe to eat or compost without concern.

Remove the outer leaves, cut the cabbage in half through the core, and cut each half into quarters. Slice each quarter very thinly across the width with a sharp knife, working from the outer edge toward the core. Alternatively, use the shredding disc on a food processor for uniform, rapid results. Remove and discard the tough central core before shredding.

Yes, with blanching. Shred or cut cabbage, blanch in boiling water for 90 seconds, transfer immediately to ice water, drain, dry thoroughly, and freeze in sealed bags. Frozen blanched cabbage is suitable for use in cooked preparations - it loses the crunch needed for raw use after freezing. Freeze in usable portions to avoid repeatedly thawing the same batch.