Cabbage is eaten in almost every country around the world. Like other brassicas, cabbage has been used medicinally for centuries. It comes in many different varieties and can be prepared in a number of different ways.
How to Prepare:
Cut cabbage head first into quarters, then diagonally across the wedge. Cut into thin slices for tossing raw into salads, or cut into thicker slices for steaming or boiling.
How to Store:
Refrigerate cabbage in a hydrator drawer. A plastic bag will help retain moisture but is not necessary. Do not remove outer leaves before storage. Properly stored, cabbage can last 3 weeks to 2 months in the refrigerator. It can last much longer in optimum root cellar conditions.
How to Cook:
Cabbage is delicious when eaten raw, lightly cooked, steamed, stir-fried, or boiled.
Information adapted from From Asparagus to Zucchini
Confetti Slaw with Poppy-Seed Dressing
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon poppy seeds
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1/2 cup pre-cut matchstick carrots
Combine first 8 ingredients (through pepper) in a bowl. Add cabbage and carrots; toss to coat.
Recipe courtesy of Health Magazine
Sweet and Sour Red Cabbage Recipe
- One 2-pound red cabbage
- 1/4 cup (1/2 stick) butter
- 6 Tbsp sugar
- 2/3 cup balsamic vinegar
- Kosher salt
- Freshly ground black pepper
Cut the cabbage in half, cutting through the core as you do this. Cut the cabbage halves in half again, again through the core. Cut out the core from the quartered cabbage and discard. Thinly slice the cabbage. Melt butter in a large pot over medium heat. Add cabbage and toss to coat with butter. Sauté until slightly wilted, about 5 minutes. Sprinkle sugar over the cabbage and toss to coat evenly. Add balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low. Cover and simmer until the cabbage is completely tender, stirring often, about 30 minutes total. Season to taste with salt and pepper.
Recipe courtesy of Simply Recipes
- 1 lb fresh Savoy cabbage
- 2 to 4 tablespoons butter
- salt and freshly ground pepper
- an extra knob of butter
Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
Recipe courtesy of Epicurious
- 1 medium head cabbage, chopped
- 1 cup chopped celery
- 1 cup chopped onion
- 8 cups water
- 1 teaspoon beef bouillon granules
- 1 tablespoon salt
- 2 teaspoons pepper
- 1-1/2 pounds ground beef, browned and drained
- 2 cans (15 ounces each) tomato sauce
- 1 tablespoon brown sugar
- 1/4 cup ketchup
In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.
Recipe courtesy of Taste of Home
Shredded Green Cabbage Salad with Lemon and Garlic
- 1 garlic clove
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 pounds green cabbage, cored and finely shredded
- Kosher salt
In a mortar, pound the garlic to a puree. Stir in the lemon juice and olive oil. In a large bowl, toss the cabbage with the dressing. Season with salt and toss again. Serve right away or lightly chilled.
Recipe courtesy of Food and Wine