Cabbage

As one of the healthiest foods in the world, cabbage has a lot to offer. And when it comes to cooking with cabbage, the options are endless: raw in a salad, boiled or stewed as a side, stuffed or fried as a main, or fermented into sauerkraut. It’s especially popular in winter dishes like stews, mash or soups. There are many types of cabbage, each with its own shape, colour and texture — from curly kale and pak choi to cavolo nero. Despite the wide variety, cabbage often flies under the radar. So take a look and discover the surprising world of cabbages!

Family Dieleman

The Dieleman family runs a true family business, with the next generation already lined up to take over.

Middelburg
Family Vandersmissen

Jos and Monique Vandersmissen are organic growers through and through. On their farm, they cultivate broccoli and...

Halle
Family Van Bedts

Wim Van Bedts grows cauliflower, white cabbage, red cabbage, Chinese cabbage, savoy cabbage and Brussels sprouts.

Lille
Family De Keyzer

In 2014, Frank and Katrijn De Keyzer switched to organic farming.
Family Muyldermans

In 2000, Carine Muyldermans and her husband Bruno started growing Brussels sprouts. In 2008, they decided to add butter...

Hombeek
Family Van Hoof

Paul Van Hoof and his son Pieter grow runner beans and cauliflowers together.

Koningshooikt