Cabbage Offenham 2

Cabbages are a staple ingredient in many European cuisines. Offenham 2 is a very popular and reliable variety with good flavour. The dark green heads are suitable for use as tasty ‘greens’ or as a ‘hearted’ Winter cabbage. Great resistance to bolting.

CAN BE USED IN:

STEAM – STEWS – CASSEROLE – SOUP – SALAD – SAUERKRAUT

SOWING DIRECTIONS

When
Late Spring to Autumn.
Where
A well prepared garden bed, seed tray or punnet using seed raising mix.
How Sow
Sow 1.5cm (½in) deep and keep moist. Transplant to final position when they have developed 2-4 leaves. Seedlings emerge in 14-21 days.
Care
Allow 60cm (2ft) between rows and plants. Closer spacing will produce smaller cabbages. Keep moist and weed free. Harvest: 10-14 weeks from sowing.
Harvest
10 -14 weeks from sowing
Sow:
-Spring
-Autumn
Harvest:
10 -14 weeks from sowing
Soil type:
-fertile
-well cultivated

Availability: In stock

$4.35

Classic Russian Borsch Soup

Ingredients

Ingredients: 3 medium beets 3 medium potatoes, julienned 4 Tbsp of cooking oil 1 medium onion, finely chopped 2 carrots, grated 1/2 head of cabbage, thinly chopped 1 can of kidney beans with their juice 2 bay leaves 10 cups water and 6 cups chicken stock 5 Tbsp tomato paste 4 Tbsp lemon juice 1/4 tsp freshly ground pepper 1 Tbsp chopped dill

Instructions

Directions: Boil the beetroots whole in water for about 1 hour. Once the beets are soft, remove from the water and set aside to cool. Keep the water. Add the potato juliennes into the same water and boil 15-20 minutes. Add 4 Tbsp of cooking oil to a pan and sauté the carrots and onion until they are soft. Stir in tomato paste when they are almost done cooking. Add the shredded cabbage to the pot with potatoes half way through cooking. Next, peel and julienne the boiled beets and add them back to the pot. Add the chicken stock, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot. Add sautéed carrots and onion to the pot along with chopped dill. Cook another 5-10 minutes, until the cabbage is done. Serve with a dollop of sour cream and a sprinkle of chives or parsley.