Are you new to cabbage? Learn more about it here, or keep reading to find out what we suggest you do to make the most of the harvest.
Using Cabbage
Cabbage is an incredibly versatile vegetable. In many regions of the world, cabbage is featured in a number of delicious, healthy and hearty dishes. Here are some tips for how to use cabbage.
Cut cabbages first into quarters and then diagonally across the wedge. Then, cut into thin slices for tossing raw into salads or cut a little thicker for steaming or boiling.
Eat cabbage raw or just lightly cooked. Overcooked cabbage may produce a strong odor and flavor.
Steam wedges of cabbage for 5-7 minutes. Top with butter and a pinch of salt and pepper or even with grated cheese.
Purple cabbage is beautiful, decorative and tasty: add it to salads, pasta salads, fried rice, etc.
Cabbage is wonderful added to sautes and stir frys. It tastes great alongside peppers, onions, etc.
You can boil cabbage for five minutes with a chopped onion and add to mashed potatoes.
Cabbage leaves can be stuffed with any number of yummy ingredients and then baked to perfection.
Large cabbage leaves can replace a tortilla for light and summery wrap sandwiches.
Cabbage is well known in coleslaw. Chop finely or shred and then toss with shredded carrots and green onions. Add any other vegetables that you would like. Toss with a yogurt/mayonnaise dill dressing or a vinaigrette.
In many cold regions of the world, cabbage is well-loved precisely because it stores so well. In the depths of winter, when snow covers our gardens, it is a great thing to look to the cabbage in our fridges to provide some local, fresh green taste! Proper storage slows down the process of respiration of a cabbage. The faster the cabbage respires, the more quickly it breaks down and begins to spoil. Follow the tips below to successfully store your cabbage for winter consumption.
If you are harvesting your own cabbage from your garden or if you buy cabbage from the farmstand, make sure to leave all leaves on the head. The outer leaves of the cabbage head work to protect the inner and more tender leaves, especially helping with moisture retention.
Do not wash cabbage until you are ready to use it. Refrain from washing before storing.
Cabbage can store well in a hydrator drawer. You can put the cabbage in a plastic bag to help retain moisture but it isn’t totally necessary.
Handle your cabbage with care. If you use only a partial head, make sure to tightly wrap the remainder and put into the fridge. Try to minimize any bruising of your cabbages. Any kind of cell damage makes the cabbage go by more quickly and degrades the vitamin C content.
If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer.
Enjoy cabbage, in every season!!
Source: “From Asparagus to Zucchini” by Madison Area Community Supported Agriculture Coalition, CCF staff
Cabbage is best stored whole and unrinsed until you're ready to use it. Cutting into it will cause it to lose vitamin C, which will lead to faster spoilage. To store a head of cabbage, place it in a plastic bag in the crisper drawer of your fridge.
“Freezing it raw will preserve the texture slightly better than freezing it blanched, but it will still suffer from some breakdown of the cell structure, resulting in softness when thawed; you will never achieve the crispness of raw cabbage once it's frozen,” says Chen McCarthy.
Try to minimize any bruising of your cabbages. Any kind of cell damage makes the cabbage go by more quickly and degrades the vitamin C content. If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer.
Shredded cabbage is mixed with salt, then massaged until softened.The cabbage is packed into a jar and weighed down to keep it submerged. The cabbage will begin to release liquid, creating its own brine. The “good” bacteria on the cabbage will convert sugars into lactic acid, inhibiting the growth of harmful bacteria.
Be sure to wrap it tightly in plastic wrap, a large plastic bag, or in an air-tight food storage container. The key is to lock in moisture to avoid oxidation, so your cabbage can stay fresh over the next few days.
If you have a partial head of cabbage, be sure to store it in an air tight container to lock in moisture and minimize air getting to it. Use a head of cabbage within a month, though they can last for up to two months when stored properly.
Cooked cabbage (all types): Store cooked cabbage in the fridge in an airtight container and use it within three to five days. You can also freeze cooked cabbage in an airtight container for up to 10 months.
Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K. Some research suggests that it may have health benefits that include supporting digestion and heart health, among others. Despite its impressive nutrient content, cabbage is often overlooked.
Shredded Cabbage: – Place shredded cabbage in a tightly sealing plastic bag or air-tight container. – Store in coldest part of your fridge. – Shredded cabbage should stay fresh for 2-3 days when stored properly.
It takes nothing special to store cabbage without refrigeration. Just stick the head somewhere that it won't get too bumped around. Some people recommend wrapping it in newspaper; I've never even done that. And it does really well without being refrigerated.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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