Kem Ormond’s vegetable garden: How to grow cabbage and use it for chow mein

Kem Ormond champions the versatile cabbage this week. Photo / 123rf

Kem Ormond is a features writer for The Country. She’s also a keen gardener. This week, she’s cheerleading for cabbage.

I have planted some brassicas in my garden over the past few weeks, as they are great to use over winter.

Sprouting broccoli is ideal, as you can pick what you need and when.

Nothing is nicer than cauliflower cheese on a rainy, cold winter’s night, and then there is the old faithful, the cabbage.

I read an article somewhere that cabbage is meant to be THE vegetable for 2026.

I am sure I can see a few of you scrunching up your nose, but honestly, treated with respect, cabbage will give back to you in armfuls!

My favourite use for cabbage at the moment is for chow mein, a cheap and economical meal for all the family.

I adapt it to suit what I have in the garden, but cabbage is definitely the star!

I am also keen on red cabbage, as it looks so colourful in so many dishes, especially in a crisp salad or coleslaw.

How to grow a good cabbage

I have brassica in my garden all year round, but I always make sure I have some planted before winter arrives.

I tend to plant them as seedlings in autumn and let them just quietly sit over winter, and once spring arrives, they are off, and there is no stopping them!

If you are growing your cabbages from seed, it is best to sow them in a seed tray using a seed-raising mix, ensuring that the seeds are kept damp and warm throughout their germination period.

Once they reach about 7cm in height, you can transplant them to your garden or pot.

They then need to be kept weed-free and, once planted, will appreciate the odd feed with some organic seaweed food or the like.

Although many cabbage varieties do grow in summer, they are generally at their best in spring, autumn and winter.

There are also mini varieties available, and these would be perfect for anyone short on space or container growing.

I prepare the soil by adding some compost and digging it well.

Over the years, I have used my own compost, mushroom compost or sheep manure. They have enjoyed the lot!

Plant cabbage in rows at least 50cm apart.

Over the cooler winter months, I have used a cloche to keep them warm and frost-free, although they are hardy and cope with the cooler weather far better than the heat.

Because these are planted over the cooler months, by the time they mature, the white butterflies have not arrived, so this is a great bonus.

The only pest I do need to keep an eye out for are small snails and slugs that think they are a great treat.

They like to be planted in a sunny position with partial shade and, as summer approaches, make sure that they are kept watered.

You may run into them bolting if you try planting them in the heat of summer.

Cabbage can be stuffed with rice, made into a tasty salad or coleslaw, or used in a soup or crunchy tacos, to name a few ideas.

Chow mein is by far one of my favourite ways to use cabbage and produce a tasty dish.

Chow Mein recipe

Ingredients

2 chicken breasts

3 tbsp oil

2 packets of Udon noodles (uncooked) or use what you have on hand.

Finely chopped cabbage, I use ¼ of a large cabbage

1 large carrot, julienned

2 spring onions

2 garlic cloves

Chow mein sauce

6 tbsp oyster sauce

3 tbsp low-sodium soy sauce

3 tbsp light sesame oil

½ cup chicken broth

1 tbsp cornstarch

1 tbsp granulated sugar

Method

In a small bowl, whisk to combine oyster sauce, sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.

Cook the noodles according to package instructions. Then drain, rinse with cold water and set aside.

Heat a large wok or pan with olive oil over medium heat.

Cut your chicken breasts into bite-sized strips. Cook in oil until golden brown. Remove strips and set aside.

Add carrots, cabbage and pressed garlic; sauté for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

Add chicken and noodles back into the pan; pour sauce over top and continue cooking all ingredients for another two minutes.

Garnish with chopped spring onions and serve straight from the pan, piping hot.