We grow our white cabbage on fields in Bornheim (North Rhine-Westphalia) near the Rhine and in Kronprinzenkoog in the district of Dithmarschen (Schleswig-Holstein). With its marshy soils and proximity to the North Sea, Dithmarschen is virtually predestined for cabbage cultivation and, with an area of 2,500 to 3,000 hectares, is the largest continuous cultivation area for head cabbage in the whole of Europe.

White cabbage thrives best in heavy, loamy soils with an adequate supply of water and nutrients. It loves windy and cool conditions and enjoys the fresh North Sea breeze that blows across our farmland.

Despite technological advances, a great deal of manual work is still required when harvesting white cabbage. The head is carefully cut by hand and the outer leaves are then removed before the cabbages are packed into boxes for further transport. When the cabbage is stored, it must be handled with extreme care, as the smallest points of contact can cause the cabbage to spoil more quickly.

To prepare, remove the outer leaves and cut the cabbage into quarters using a large knife. This makes it easy to cut out the hard stalk and the thick leaf veins and then chop the white cabbage into strips of any size. To prepare it as a salad, the white cabbage should be sliced very finely or even grated. If you want to cook it, you can cut the strips a little thicker.

White cabbage is the main ingredient in the popular German dish, Sauerkraut. But it can also be used to make many other delicious dishes, such as cabbage rolls, coleslaw, or a healthy cabbage soup.

When buying, you should make sure that the outer leaves have as little damage as possible and do not look withered. Stored in a cool and dark place, white cabbage can easily be kept for a few weeks – preferably in the vegetable compartment of the fridge or in a cool basement room. If it has already been cut, it should be used up within the next few days or blanched briefly and then frozen.