Cabbage
We grow the following varieties:
Green (fresh & storage)
Red (purple; fresh & storage)
Napa (Chinese)
Description
Known for its versatility, cabbage comes in many delicious forms, which makes it a staple ingredient in a variety of dishes. Perhaps the most familiar of the cabbages are the smooth green and vibrant purple heads which can be eaten fresh, cooked, or stored to brighten up your hearty winter eating. Napa, also known as Chinese cabbage, is a light and crisp cousin to storage cabbage and best suited for fresh eating. While you can find cabbage in stores year round, local farm fresh varieties are quintessential fall and winter fare.
Nutrition
Cabbage is packed with antioxidants and detoxifying enzymes. In fact, of the cruciferous vegetables, cabbage ranks as one of the highest sources of these nutrients. It helps lower the LDL or “bad cholesterol” levels in the blood, which can contribute to heart disease. Cabbage is also an excellent source of fiber, vitamins B and K, as well as bone-strengthening nutrients like iron, magnesium, phosphorus and calcium.
Storage Tips
Green and purple storage cabbage can last you well into the winter months when stored in the fridge. When you’re ready to use it, just peel off any outer leaves that have softened and you’re ready to go. For fresh varieties like Napa, store in a perforated plastic bag in the crisper for up to a week.
Use
From fermented preparation like kimchi or sauerkraut, to lightening up a hearty winter stew, to shredding into a lovely bright slaw, cabbage is built for fall and winter meals. Cabbage can also be cooked, but be careful to avoid overcooking as this can create a strong odor and flavor. For best results, boil, steam or stir-fry just until crisp-tender. This also ensures purple cabbage will retain a vibrant color.
Napa cabbage is hearty enough for soups and sautees (and stir fry!), yet delicate enough to chop and add to fresh salads.
