Two heads of cabbage

Cabbage is such a versatile vegetable! It’s great raw or cooked and is also a good source of beta-carotene, Vitamin C, and fibre.

It also comes in a variety of kinds — green, red, Savoy, and Napa.

Green and red varieties are identical, the only difference is their colour. Both are smooth and spherical in shape and have dense leaves, making them heavy for their size.

Savoy cabbage has crinkly and flexible green leaves that are looser than the green or red kind. Savoy is also milder in flavour (with the exception of the stems, which are slightly bitter) and very tender. Napa cabbage is long with oblong leaves, is pale green in colour, tastes milder than green cabbage, and is common in Asian cuisine.


How to Pick Cabbage:

All types should be heavy for their size with good colour and nice crisp leaves. Avoid heads that have brown spots or loose and/or yellow leaves.


How to Store Cabbage:

Cabbage can be stored unwashed in a bag in your refrigerator for up to two weeks. However, Napa will only last four days.


How to Prepare Cabbage:

Cabbages can be a part of many healthy meals, from crunchy coleslaw to one of the best comfort foods of all times — cabbage rolls.

To prepare, first you’ll want to remove the outer leaves and run the cabbage head under cold water. To core, use a small sharp knife and cut a cone shaped section from the bottom, or you can cut the head into quarters starting at the stem end. Be sure to cut the core out of each piece.

1 pound of cabbage = ~4 cups shredded = 2 cups cooked.


Kary’s Cabbage Tips:

• Red cabbage tends to turn pale blue when cooked. If you want it to retain its vibrant purple colour, add a little vinegar or lemon juice (or something slightly acidic, like apples or wine).

• Shredded cabbage is a great addition to any salad, soup, or stir-fry and cooked shredded cabbage goes nicely in many fillings.

• Try cooking cabbage until it’s just tender. It will retain its sweetness and crunch.

• If you find it difficult to slice thinly, try peeling a few leaves off the head and stacking them on your cutting board. Now slice finely — this should make it much easier!


What Goes Well With Cabbage?

Cabbage goes well with: bacon, caraway seeds, onions and vinegar. It also goes well with apples, butter, carrots, garlic, ginger, mayonnaise, mustard, potatoes, rice, sour cream, sugar, and thyme.

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