The Green Berry600g • £0.27 /100g

Spring Cabbage

The Green Berry600g • £0.27 /100g

Spring Cabbage


Spring Cabbage 

Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard hearts of other cabbages. Spring greens belong to the brassica family, whose prodigious health benefits are well documented.

Spring Cabbage can be a healthy, delicious addition to a salad, meal or vegetable medley. It also has nutritive benefits, with a range of different minerals and vitamins packed in this tasty veg. 

Almost all of the cabbage can be used, although the outer leaves can be peeled off if they are thick and tough. Slice the cabbage and remove the thick stem from the centre. Rinse the cabbage once sliced. 

For salads, chop or tear the cabbage and use raw. To cook, just boil or steam the separated leaves for 8-10 minutes. Cabbage should be used quickly before it toughens. Store it, wrapped, in the bottom of your fridge.

Trust in our family business to supply the freshest and most visually appealing produce, as we take pride in our dedication to customer satisfaction, exceptional product quality, and efficient delivery. Embrace the goodness of nature with our Spring Cabbage and make every meal a nutritious and delicious delight.

Trust in our commitment to quality and sustainability as we work with trusted farmers who use ethical and sustainable farming practices. With our convenient and friendly delivery service, you can enjoy the goodness of our produce from the comfort of your own home. 

Order now and experience the satisfaction of creating delicious and wholesome meals with our premium products.

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download-20.jpgSimple lemony spring greens

“A brilliant little side dish – the lemony dressing transforms these simple greens into a zesty delight. ”

Dairy Free - Gluten Free – Vegan - Vegetarian


  • 1 lemon 
  • 2 tablespoons extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 500g spring greens


1. Using a microplate, finely grate the lemon zest onto a chopping board, then transfer to a jam jar.

2. Cut the lemon in half.

3. Squeeze half the juice into the jar, using your fingers to catch any pips (keep the remaining lemon for another recipe).

4. Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.

5. Put the lid securely on the jar and shake well.

6. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic so that it’s still nice and zingy once you’ve dressed your spring greens.