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You're best to leave any cutting until you're just about to use the cabbage - this will reduce the amount of vitamin C that's lost through the cut surface. Rub the cut surface with lemon juice to reduce discolouring if there's likely to be a long time between cutting and using. If you want to get rid of the sulphur smell while cooking try cooking cabbage with a walnut. Cabbage has always been a favourite for meal times. In fact the Roman Emperor Claudius asked his Senate to vote on whether any dish could ever surpass a helping of corned beef and cabbage; the answer from the caucus was an impassioned and resounding Nay!