Tender Profile | Cabbage

green cabbage

Green Cabbage

See also: Napa Cabbage

Who Am I?

  • Botanical name/plant family: Brassica oleracea
  • Great source of: Eat me for an excellent source of Vitamin K, Vitamin C, and Vitamin B6
  • Harvest season: Here, up North, I can be picked July through October!

Important growing practices: It is recommended to buy organic cabbage; the Environmental Working Group included cabbage in with the foods with high rates of pesticide use when grown using conventional practices instead of organic practices. Organic practices also tend to result in higher nutrient density!

How to care for me:

Keep me uncut until you are ready to eat, until then, I like the crisper drawer. Generally, I will stay fresh for 2-3 weeks!

Flavor and Pairings:

I am a very versatile vegetable with a distinctive crunch! Chop me up and eat raw tossed in salads, throw in a stir fry, roast, make a slaw and even braise. With my neutral flavoring, I pair effortlessly with an infinite number of foods. Mix ground beef and tomato sauce for delicious stuffed cabbage, chop up with carrots and ginger and fold into delicate wontons. Try mixing with thinly sliced apples for a sweet crunchy slaw! 

Fun Facts:

  • The world's largest cabbage was grown in 1865 and weighed in at 123 pounds

  • Russia consumes the greatest amount of cabbage in the world, ringing at 44 lbs per person per year!


3 Ways to Cut and Prepare Cabbage 

1. Slices/Steaks

Perfect for preparations such as roasting or grilling - just brush with oil, season with salt, pepper, and your favorite spices.

  • First, cut your cabbage in half.
  • Next, simply cut vertically to get the largest center slices.
  • Keeping the core intact will help keep your slices together while they roast
cabbage halves

2. Wedges - for roasting, pan searing, grilling, or braising (roasted with some broth or liquid added for a really tender result)

  • Cut your cabbage in half
  • Next lay your cabbage halves on the cutting board flat side down, and cut on a angle to create 3 or 4 wedges
  • Leave the core intact to hold the wedges together while they cook
cutting cabbage wedges
cabbage wedges

3. Coring & Shredding - for slaw, salad, and stir-fry.

We like to use a very sharp knife and cut carefully for thin, tender shreds. Finely sliced cabbage will better absorb dressing to tenderize, and will be perfectly crunchy without being tough.

  • Using a very sharp knife, cut the cabbage in half, and lay it flat side down on your cutting board.
  • Slice at an angle to cut out the thick white core
  • Cut carefully for thin shreds. For longer pieces, cut on the long side of the cabbage. For shorter (more bite-size) pieces, cut on the short side of the cabbage.
Coring cabbage
shredding cabbage
cabbage slaw

Wild Alaskan Cod Tacos with Carrot-Cabbage-Apple Slaw

Wild Alaskan Cod Tacos with Carrot-Cabbage-Apple Slaw

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type:  Meal | Diet: Omnivore

There are just a few simple steps to creating these delicious fish tacos with our Omnivore Package from this week.

1) Cook the Wild Alaskan Cod

2) Prepare the slaw

3) Heat your tortillas and assemble your tacos, topping with slaw and/or sunflower shoots, and hot sauce if you'd like!

1) Cook the Wild Alaskan Cod

We used one fillet for 2-3 tacos. Use 2 fillets to serve 4-6 tacos.

If you have time, you can let the cod thaw in the refrigerator - for example, put your cod in the fridge for the day while you're out so that it thaws in time for dinner. However, the Wild Alaska Seafood organization, with great recipes and cooking tips, says it's OK to cook your fish frozen - though you will need a few more minutes to cook it. 

  • We seasoned the cod with a generous amount of salt and pepper on both sides. 
  • Heat about 1 tbsp of oil in a pan over medium heat. It's ready when you can see a slight shimmer in the oil. 
  • Place the cod fillet in the pan. Let it cook for 3-5 minutes. 
  • Flip, and allow to cook for an additional 3-5 minutes on the second side. It will be done when it starts to flake into sections and has an opaque white color all the way through. 

2) Prepare the Slaw

We used

  • one apple
  • 2 carrots, peeled
  • 1/4 green cabbage saved from last week's delivery
  • 1 teaspoon red pepper flakes
  • 2 tbsp white vinegar
  • 2 tbsp apple cider vinegar
  • a splash of apple cider
  • salt
  • pepper
  • 3 tbsp olive oil
  • 1 tbsp honey

We sliced the apple into matchsticks, by first cutting thin round slices, then cutting those into thin strips. We used a similar technique for the carrots, by first cutting them into thin, flat pieces, then cutting 

Then, we sliced the cabbage into very thin slices, around the same size as the carrot matchsticks, so that they'll absorb the dressing and be easy to add on top of the tacos.

Stir together the dressing ingredients and coat the sliced veggies well. Season to taste - if you want it more spicy, add more red pepper flakes. If you want it to be more tangy, add more vinegar, etc.


3) Assemble!

To warm up the tortillas: 

  • heat a pan over low-medium heat.
  • Place one tortilla on the pan, let one side warm, then flip it over, and let the other side warm. 
  • Add the second tortilla to the pan, and repeat. 


  • Place tortillas on the plate, then add pieces of cod. 
  • Then, add your slaw. 
  • Finally, top with sunflower sprouts and/or your favorite hot sauce for some extra color and texture. 
  • Enjoy!
Wild Alaskan Cod
Cooking Wild Alaskan Cod for tacos