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Crops & Varieties: Cabbage

   
Red cabbage                                                           Green cabbage
 
We’ll have both red and white varieties of cabbage. These tips work great for both types.

Quick tips

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.

Storage

Store in the crisper drawer of your fridge. While the outer leaves may dry out, the inner part of the cabbage will stay fresh for up to 4 months.

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.


Recipes

From our archives: Cole slaw - it's easier than you think!

From Asparagus to Zucchini: German Style Apples and Cabbage

My Kitchen in the Rockies: Spicy Red Cabbage-Kohlrabi Salad
 
Kitchen Illiterate: Quick Pickled Cabbage Salad

The Year of Plenty: Kohlrabi and Cabbage Salad

Nourishing Days: Buttered cabbage

Red Wagon Farm: Oven Roasted Cabbage


Preparation types and times

Boiling: 8-18 min, depending on tenderness desired
Braising: 15-20 mins
Roasting: 30 mins at 500° for a head
Microwaving: Shredded: 4 min; Whole: 16 min
Sauteing: 10-20 mins
Steaming: 10-14 mins for Green & Savoy; 12-20 mins for Red; 4-9 mins for whole leaves
Stir Frying: 4-5 mins

CSA Newsletter - Week 20 | Summer 2July 15th, 2014

Moving on, what makes our tomatoes special, squash notes

Major news from Tomato MountainJune 29th, 2014

An extreme hail storm and possible tornado (still under investigation) hit Tomato Mountain this past week, and we're still in the process of recovering. Winds upwards of 100mp

CSA Newsletter, Week 15 | Spring 9June 11th, 2014

Scallions |||   Red Rain mustard greens   |||   Red Russian Kale   |||   Lettuce   |||   Rainbow chard   ||| &

Have a Question?

Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ info@tomatomountain.com ~ 608.712.1585

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