Cabbage is usually seen as an ordinary, common, or bland vegetable. Its milder flavor makes it very versatile and appealing to picky eaters. It is the iconic vegetable of Irish cuisine, but is maybe more often used in German dishes. There are cabbage recipes for all forms of vegetable preparation including raw salads, soups, fermented kraut or kimchi, steamed, boiled, roasted, fried, and the list goes on.
Estimated Picking Dates: July to October
Cleaning/Preparing: Wash cabbage before use, but not before storage unless heads are very dirty and wet! Remove 1-3 outer protective leaves. Rinse from top to bottom so not to rinse dirt up under the leaves. Let drip dry bottom down so water can drain out of leaves.
Slugs and looper caterpillars love to eat and live in cabbage around the bottom of the head. Cut away core and bottom of the leaves. Cut away any holes or chewed spots.
If you want to make sure your vegetables are sanitized for fresh eating, use the following procedure: Veggie Wash
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and spritz on the vegetables. Rinse vegetables. Works best if cleanser remains on vegetables for 2 minutes before rinsing. Proceed with standard drying.
Storage: Loosely tied plastic bag (grocery bag with handles tied closed) and stored in the refrigerator. Refrigerated cabbage can last a month.
Preparing: If you will not be using the entire head for your recipe, clean off outer leaves then cut on a large cutting board with chef's knife a slice or wedge from the head about the amount you need. Do not cut the core, but around the core. Leaving the core with the unused portion of the head will hold the leaves together for better storage.
Featured Recipe: Fried Cabbage
Other common uses: I am half German so I believe that cabbage goes with everything! Side dish, main dish, it doesn't matter. Fried and mixed with mash potatoes with a polish sausage on the side is a complete meal.
Substitutes: Cabbage has the family name for the cabbage (Brassica) family of veggies. Its cousins are Brussels sprouts, broccoli, collards, chard, and kale.
Varieties:
Green Acre - earliest of cabbages, crisp flavor is great for fresh eating in coleslaw and spring rolls.
Red Acre - early cabbage with beautiful color which can fade if cooked. Best prepared raw in salads such as red cabbage and carrot slaw.
Stonehead - versatile mid summer cabbage. Keeps well.
Dutch Flathead - very large, excellent keeper. Due to the large size, this one makes excellent fodder for sauerkraut or kimchi.
Cleaning/Preparing: Wash cabbage before use, but not before storage unless heads are very dirty and wet! Remove 1-3 outer protective leaves. Rinse from top to bottom so not to rinse dirt up under the leaves. Let drip dry bottom down so water can drain out of leaves.
Slugs and looper caterpillars love to eat and live in cabbage around the bottom of the head. Cut away core and bottom of the leaves. Cut away any holes or chewed spots.
If you want to make sure your vegetables are sanitized for fresh eating, use the following procedure: Veggie Wash
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and spritz on the vegetables. Rinse vegetables. Works best if cleanser remains on vegetables for 2 minutes before rinsing. Proceed with standard drying.
Storage: Loosely tied plastic bag (grocery bag with handles tied closed) and stored in the refrigerator. Refrigerated cabbage can last a month.
Preparing: If you will not be using the entire head for your recipe, clean off outer leaves then cut on a large cutting board with chef's knife a slice or wedge from the head about the amount you need. Do not cut the core, but around the core. Leaving the core with the unused portion of the head will hold the leaves together for better storage.
Featured Recipe: Fried Cabbage
Other common uses: I am half German so I believe that cabbage goes with everything! Side dish, main dish, it doesn't matter. Fried and mixed with mash potatoes with a polish sausage on the side is a complete meal.
Substitutes: Cabbage has the family name for the cabbage (Brassica) family of veggies. Its cousins are Brussels sprouts, broccoli, collards, chard, and kale.
Varieties:
Green Acre - earliest of cabbages, crisp flavor is great for fresh eating in coleslaw and spring rolls.
Red Acre - early cabbage with beautiful color which can fade if cooked. Best prepared raw in salads such as red cabbage and carrot slaw.
Stonehead - versatile mid summer cabbage. Keeps well.
Dutch Flathead - very large, excellent keeper. Due to the large size, this one makes excellent fodder for sauerkraut or kimchi.