White Cabbage

White cabbages have such tightly-packed leaves they’re like canon balls compared to more airy Savoys. Raw, they are fundamental to good traditional coleslaw (no thin, sugary dressing please), and braised with caraway seeds they are a comforting accompaniment to anything from bangers and mash to nut roast and a solid replacement for salad when it’s too chilly for anything below room temperature, let alone refrigerated. 

If you’re a regular sauerkraut maker, or yet to get on board with the fermentation revival, white cabbage is probably your best bet and shredded up you will have enough for several jars.