Cabbages are another member of the brassica family, like broccoli and kohlrabi. Cabbages come in many shapes and sizes, with the leaves forming tightly packed “heads”. On the farm we grow, Wakefield Cabbage (sweet, mild and cone-shaped), green cabbage, purple cabbage, savoy cabbage, and Napa Cabbage. The very fresh cabbages that come in our CSA shares, are sweet and mild-tasting. Best used raw and lightly cooked. Cabbage is a great source of vitamins K and C, fiber, and many minerals.
Varieties
From left to right: Wakefield (cone-shaped), Green, Savoy, Red
Storage
Store cabbage unwashed in the refrigerator, either in a loose fitting plastic bag or just loose in the vegetable bin, it will keep for over a month. When outer leaves become limp simply peel them away. Once cut into, cabbage should be sealed in a plastic bag or wrap.
Preparation
Remove outer leaves, rinse under cool running water. Cut the cabbage in half, and remove the core. Cut into quarters to easily shred for slaws, stir-fries, and braises. Makes an excellent pickle as traditional sauerkraut.
Recipes
Okonamiyaki – Japanese Vegetable Fritters
Braised Cabbage & Apples with Bacon
How to Make a Burrito Bowl Without a Recipe
Vegetarian Borscht with Greens
Asian Cabbage Rolls with Tempeh
Marcella Hazan’s Cabbage & Rice Soup
Baked Cabbage with Potatoes & Leeks
Baked Cabbage with Sausage, Potatoes, & Leeks
Grilled Cabbage with Caper Vinaigrette
Black Bean & Cabbage Crispy Tacos
Red Cabbage Slaw with Tahini Dressing
Roasted Cabbage Wedges with Bacon
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