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Description:
Cabbage looks like a head of tightly compacted layered leaves surrounded by darker outer leaves. The most common varieties are: red, green, Savoy, Chinese and Napa. Red, green and white cabbage is available year round. Savoy cabbage is sold mostly in the fall months. When preparing cabbage, remove outer leaves if wilted or dry and cut the head into quarters, removing the tough white core. The core may be eaten, if desired, but has a stronger flavor than the leaves. Wash cabbage thoroughly in cool water and drain. Steaming: Leave the cabbage in wedges and steam in Boiling: Leave as wedges or cut into chunks and boil in water for approximately 7-9 minutes. Stir-fry: Cut cabbage into thin slices and stir-fry in hot oil for a few minutes until crisp tender. Serving Suggestions: Salads: Cabbage can be cut thinly and made into coleslaw by tossing with a simple vinaigrette dressing or you can simply add the raw sliced cabbage to any salad for extra crunch and flavor. It can also be made into sauerkraut. Side Dishes: Steam cabbage and toss with butter or olive oil and herbs. Soups: Cabbage is a good addition to soups like cabbage soup and minestrone. Entrees: Stuffed cabbage leaves are a favorite cold weather entrée. Try stuffing leaves with ground beef, pork or rice. Seasonings to use with Cabbage: bacon, creamy sauces, melted butter, olive oil, lemon, vinegar, vinaigrette dressings, caraway Return from Cabbage to Spring Produce Guide
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