Photo credits (left to right): Photo credits (top to bottom): Flickr: La Grande Farmers' Market; Flickr: Pauline Mak; Flickr: ilovebutter
Red, Green, Napa, Kohlrabi
Cabbage are dense-leaved heads that come in shades of white, green, or purple (although it is often called red cabbage). Cabbage leaves can also vary in texture, with some smooth and others "crinkled." Cabbage has a mild flavor and can be eaten raw or cooked.
- Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises, and blemishes.
- Put the whole head in a plastic bag in the crisper of your refrigerator for 1-2 weeks.
- If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate.
- Since the Vitamin C content of cabbage decreases once it has been cut, you should use the remainder within a couple of days.
- Eat raw or cooked; more nutrients will be preserved and it will taste better if the cabbage is cooked only slightly tender but still crisp.
- Remove the outside leaves and then cut the head into pieces of any size. For the first cutting, be sure to cut the head down through the heart and the stem, so that the part not used will remain intact. This can be used another time if it is kept cool and moist.
- If the cabbage becomes wilted, it may be freshened by briefly placing it in cold water before it is to be cooked.
Why It's Great
- Vitamin C keeps our immune system strong.
- Vitamin K helps our bodies heal quickly.
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