Cavolo bianco

Taste

Crunchy and sweet when raw, soft and mild when cooked.

Growing

It is grown in fields and harvested from May to October. It keeps very well in a cellar, so it is available all year.

Pairings

Try it as coleslaw, as sauerkraut, braised with apples or in soup.

Frequently asked questions

When is Cavolo bianco in season in Switzerland?

Peak season is from May to October. In Switzerland it is available all year round.

white cabbage: how to choose?

Pick heavy, compact pieces with fresh leaves and no dark spots.

white cabbage: how to store?

In the fridge vegetable drawer, whole and unwashed.

white cabbage: how to cook?

Braised, steamed, roasted or in soup; don’t overcook it, to keep flavour and texture.

Seasonal recipes

• Beef balls with roast potatoes and braised cabbage
• Rice-stuffed cabbage rolls in tomato with yogurt
• Beef and white cabbage patties, apple and horseradish sauce
• Caraway roasted white cabbage on beans and barley
• White cabbage and apple salad in a jar
• White cabbage, apple and carrot salad with yogurt
• Wholemeal Raclette and pear toastie with cabbage salad
• Spelt salad with roasted white cabbage, chickpeas and apple
• Crisp whitefish (féra) with white cabbage and apple salad
• White cabbage and carrot salad with yogurt and Sbrinz
• Wholemeal fusilli with white cabbage and red kidney beans
• Crispy-skinned char with caraway cabbage and potatoes