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!
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
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
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
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.