All About Cabbage

Cabbage is one of the oldest known cultivated vegetables originating in Europe. It is a member of the brassica family which also includes Kale, Broccoli, Cauliflower and Brussel Sprouts. We carry green, red and napa cabbage at the farm throughout the year; but cabbages and the rest of the brassica family are best enjoyed in the late fall after a frost as it concentrates the sugars in the vegetable making it taste much sweeter.

Cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. It has also been shown to provide cardiovascular and digestive tract support, offers anti-oxidant related and anti-inflammatory benefits, and help in the prevention of a variety of different cancers, including bladder cancer, breast cancer, colon cancer, and prostate cancer. So eat your cabbage, and eat it often, 2-3 times per week is best for taking advantage of all of its health benefits.

Buying Cabbage: Look tight, firm heads of cabbage that are heavy for their size. Avoid cabbages that are wilted, soft or blemished.

Storing Cabbage: Cabbages can be stored for many weeks in the refrigerator. For best results store your cabbage in a moisture proof bag or wrap tightly in plastic. If you plan on using your cabbage in fresh applications, use it within 3-5 days to enjoy the best flavour.

Once cut, wrap your cabbage tightly with plastic wrap and use within 2-4 days

Preparing Cabbage: Peel off the outer limp leaves and rinse with cool water and your cabbage is ready to use. Remove the inner core from the center by either cutting the head in half or quarters and slicing out the core, or by cutting around the core and removing it from the base.

To keep cabbage fresh and crisp, don't cut until just before you plan on using it.

Using Cabbage: Cabbage is commonly used raw in salads. For grated or thinly sliced cabbage, cut in quarters, remove the core, and slice. If cabbage is salted, or dressed in advance, it will soften, becoming more tender.

Don't overcook cabbage, it will release that familiar unfriendly odour. Cabbage can be braised or sauteed and is great sliced thinly and added to stirfry for texture.