Crops & Varieties: Cabbage
Remove outer leaves if they’re looking tired. Cut into quarters and remove core. Young cabbage is milder and sweeter, older cabbage has a more assertive, sometimes spicy flavor.
Amazingly versatile, pretty much any type of cabbage works wonderfully raw, sautéed, simmered, braised, boiled, stir-fried, fermented and pickled. Red cabbages takes a bit longer to cook (it’s somewhat firmer) and when cooked will keep its color best with the addition of wine or vinegar and cookeduncovered.
For a gluten-free, low-carb meal, try cutting it into long shreds and treating it like pasta. Cabbage tastes great in stir-fries or steamed and slathered in butter.
Eat cabbage raw. Do it. Just tear off a leaf and use it as a snack or as a base for smoothies. It's a deeply, wonderfully flavorful food on its own. Also when raw, it’s great when lightly dressed with yogurt and seeds or olive oil and lemon. Whatever manner or recipe employed, cabbage is well served by salt and pepper. Try a quick cole slaw: grate ¼ head of cabbage and 3 medium carrots, then mix with minced onion, lemon juice, a splash of apple cider vinegar, salt and pepper to taste. See below for a more thorough slaw recipe.
Once cut, place in a perforated or produce bag. Again, outer layers may dry out, but simply cut off the browned or dried-out sections and use the rest of the cabbage normally.
Can also be kept in a cool, root cellar, root ends up, a bit apart from each other, wrapped in newspaper (to retain moisture). As with other greens, a cold ice bath can perk up most wilted-looking leaves.
From our archives: Cole slaw - it's easier than you think!
From Asparagus to Zucchini: German Style Apples and Cabbage
|Boiling:||8-18 min, depending on tenderness desired|
|Roasting:||30 mins at 500° for a head|
|Microwaving:||Shredded: 4 min; Whole: 16 min|
|Steaming:||10-14 mins for Green & Savoy; 12-20 mins for Red; 4-9 mins for whole leaves|
|Stir Frying:||4-5 mins|