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.
From left to right: Wakefield (cone-shaped), Green, Savoy, Red
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.
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.
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