Picking your own cabbage in the Netherlands is a delight—fresh, crisp leaves waiting to be plucked straight from the field. There’s something satisfying about choosing the perfect head, whether you’re alone or laughing with friends and family. The earthy scent, the vibrant green (or purple!) hues, and the crunch under your fingers make it a small, joyful adventure.
Once home, cabbage shines in so many ways. Slice it thin for a zesty slaw, braise it with apples for a sweet-savory side, or toss it into stir-fries for a crunchy bite. For something heartier, try these recipes:
- Simple Cabbage Soup: Sauté onions, carrots, and garlic, add chopped cabbage, potatoes, and broth, then simmer until tender. Finish with a sprinkle of fresh dill.
- Quick Kimchi: Shred cabbage, mix with salt, garlic, ginger, chili flakes, and a dash of fish sauce. Let it ferment for a tangy, spicy kick.
Or, if you’re feeling creative, use large cabbage leaves as natural wraps for grain bowls or steamed parcels. For a refreshing drink, steep a few leaves in hot water with lemon and honey for a light, earthy tea. And if you’re mixing cocktails, muddle a bit of cabbage with lime, sugar, and rum for a surprisingly fresh Cabbage Crush.
Whether you’re cooking, decorating, or sipping, cabbage brings a little rustic charm to every moment.