January King Cabbage

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January King is a semi-savoy cabbage variety (Brassica oleracea) — a cross in character between the tight, smooth head of a standard winter cabbage and the crinkled, looser leaves of a true savoy. The outer leaves are blue-green fading to purple at the edges, with the colour intensifying after exposure to frost. The inner leaves are paler, tightly packed, and tender. It is one of the most visually striking cabbages grown in the UK, and the appearance is not incidental — it signals something about how the cabbage has developed. The purple pigmentation in the outer leaves is caused by anthocyanins, produced by the plant in response to cold stress. The same cold that triggers the colour change also triggers a biochemical defence mechanism: the cabbage converts stored starches into sugars to lower the freezing point of water in its cells, acting as a natural antifreeze. This is why frost-exposed brassicas taste sweeter than those harvested before the cold arrives — the sweetness is not a marketing claim, it is a measurable increase in sugar concentration driven by the plant's survival chemistry. January King is specifically bred to be harvested through winter for this reason. The texture sits between a standard green cabbage and a savoy — the leaves have a slight crinkle that gives them more surface area (useful for holding sauces and dressings) but are not as loose or ruffled as a full savoy. Cooked, the cabbage softens to a buttery tenderness without collapsing into mush, which makes it well suited to braising. Store in the fridge and use within a week. The outer leaves may darken further in storage but the interior remains sound. Origin: United Kingdom Ingredients: January King cabbage (Brassica oleracea). Show more