Green cabbage is the most common variety with green outer leaves and pale green or white inside. If raw its texture is rubbery with a peppery flavour and can be used in slaw salads. Once cooked it softens and takes on a sweeter taste and can be used in soups, casseroles and stir-fries. It's an excellent source vitamin C and dietary fibre.
A mild tasting chilli, similar to capsicum. Bullhorn Chillies can be eaten raw, roasted, sauteed or pickled. A source of antioxidants, Vitamin C and Potassium.
Sweet chilis have very little to no heat. It's an excellent source of vitamin C and vitamin A.
