Picking your own white cabbage in the Netherlands is a fun way to spend time outdoors, whether alone or with loved ones. There’s something satisfying about choosing the perfect cabbage, feeling its crisp leaves, and knowing you’ll turn it into something delicious later. The fresh air, the earthy scent of the field, and the simple pleasure of harvesting your own food make it a memorable experience.
Once home, white cabbage is incredibly versatile. Use it raw in salads for crunch, ferment it into tangy sauerkraut, or cook it into comforting dishes. Here are two easy recipes to try:
Simple Cabbage Stir-Fry
Sauté shredded cabbage with garlic, ginger, and a splash of soy sauce. Toss in some carrots and bell peppers for color, and finish with a sprinkle of sesame seeds.Creamy Coleslaw
Mix thinly sliced cabbage with grated carrots, mayo, a touch of vinegar, and a pinch of sugar. Let it chill for an hour before serving for extra flavor.
For something different, try a cabbage-infused cocktail:
- Spiced Cabbage Mule
Muddle a few slices of white cabbage with lime juice and a dash of simple syrup. Add vodka, ginger beer, and ice, then garnish with a lime wedge.
Whether you’re picking, cooking, or mixing, white cabbage brings a bit of freshness and fun to the table.