Seasonality:
Green cabbage, a traditional vegetable, appreciated for its versatility
Green cabbage is a dense and compact vegetable, characterised by its ribbed leaves which give it a distinctive texture. It is widely appreciated in cooking for its ability to absorb the flavours of the foods with which it is prepared. It is mainly eaten cooked, in hotpot, in soup, as a stuffing or braised, but it can also be enjoyed raw, finely chopped in a salad for a crisp and refreshing touch.
Rich in fibre and essential nutrients, this vegetable is one of winter’s must-haves. It is particularly prized by catering and distribution professionals for its excellent preservation and culinary versatility.
Our green cabbages, vegetables grown in an exceptional terroir
Green cabbage is one of the oldest cultivated vegetables. Present for millennia in vegetable gardens, it originated on the ocean coasts before becoming a staple food in many cuisines across Europe.
In Brittany, it benefits from ideal climatic conditions for its cultivation. Like many other varieties of cabbage that are sensitive to extreme temperatures, green cabbage flourishes perfectly on the Brittany coastline, where temperatures remain mild and humidity constant. This temperate climate produces robust and tasty vegetables, while guaranteeing regular production throughout the winter season.
Rigorous production for optimal quality
- Manual harvesting, from November to March, allowing for a meticulous selection of the finest specimens.
- Packaging directly after harvesting, to limit handling and preserve the freshness of the product.
- Optimised storage and distribution, to ensure a reliable and regular supply for professionals in the sector.
Producers committed to sustainable agriculture
Our partner producers, members of the Prince de Bretagne brand, are experts in cabbage cultivation. Grouped together in the agricultural cooperatives SICA, Les Maraîchers d’Armor and Terres de Saint-Malo, they grow green cabbage with know-how passed down from generation to generation.
Their farms are located in the north of Brittany, on land renowned for its fertility and proximity to the ocean. Thanks to this exceptional environment, the crops benefit from optimal natural conditions, guaranteeing vegetables that are tasty, fresh and grown with respect for natural cycles.
