Cabbage Winter King

Winter King is a fabulous Savoy with everything you could want—rich flavour, excellent cold tolerance, and those classic wrinkly-crinkly leaves that look as good as they taste. A true winter staple.

SOW: start seeds 10mm deep in modules or pots, from April to June, and plant out when large enough to handle.

GROW: harden off and plant out about 5/6 weeks after sowing.  Space your young plants at 40-45cm apart.  Keep an eye out for cabbage white butterflies (we net our cabbages to keep unwanted visitors away).  Cut the cabbages as you need them between December and March.

ENJOY: we prefer to steam our cabbage, but you can cook them in boiling water.  Winter King braise well when shredded or cook leaves whole and use for stuffed cabbage.  Don’t forget casseroles & winter soups … perfect for your fresh cabbages

RECIPE IDEA - Vegetarian Stuffed Cabbage Rolls  – 

(serves 3 as a main, or 6 as a side)

A warming, festive dish that's packed with flavour—Savoy cabbage is perfect for this!

You’ll need:

• 6 large cabbage leaves (Savoy works best)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 tsp finely chopped rosemary
• 1 celery stick, chopped
• 140g basmati (or a mix of basmati & wild rice)
• 140g cooked chestnuts, roughly chopped
• 50g fresh or frozen cranberries
• 300ml vegetable stock
• 1 tbsp balsamic vinegar
• 1 tsp clear honey

To prepare chestnuts (if using fresh):
Rinse, then nick the flat side of each. Boil or roast for 15 minutes. Peel both the shell and the inner brown membrane—easier while still warm, so work in small batches.

Method:

1. Preheat oven to 180°C (fan).

2. Prep the cabbage: Remove the tough central stalk from each leaf. Blanch in boiling salted water for 1–2 minutes until just wilted. Drain, refresh under cold water, drain again & pat dry.

3. Make the filling:

• Heat oil, add the chopped onion & fry until slightly browned (about 5 minutes)
• Add rosemary and celery, cook for 8 more minutes.
• Stir in the rice, cook for 1 minute the grains are glistening.
• Take off the heat, stir in chopped chestnuts and cranberries. Season to taste.

4. Assemble the rolls:

• Spoon some filling onto each leaf, fold in the sides and roll up tightly.
• Place seam-side down in an oiled baking dish in a single layer.

5. Make the sauce: Mix the stock, balsamic vinegar and honey. Pour over the rolls.

6. Bake: Cover tightly with foil and bake for 1 hour. Then uncover and bake for 15 minutes more.

Give it a try!  This hearty, flavour-packed dish is perfect for cold days and makes a brilliant meat-free centrepiece. Grab one of your homegrown Savoys and get rolling—you won’t regret it!