Cabbage

Cabbage is truly a vegetable for all seasons. While many Americans associate it strictly with cole slaw ("cole" coming from the German word "kohl"), cabbage was once the only green vegetable farmers could store to eat during the winter. Cabbages grow well in all moderate climates throughout the world, and some types mature late in the growing season or survive moderate winter. Intense heat will cause cabbage to grow as a cluster of leaves rather than "heading up," still edible but disappointing in yield.

What to Look For:

1. Tightly-wrapped heads
2. Heavy weight for size
3. Good color, whether green or red; pale heads may be the inner part of once-larger heads and therefore have more core than leaves compared to strong-colored heads.

Cabbage Storage and preparation tips:

1. Refrigerate or keep cool, lightly wrapped in plastic
2. If using only part of cabbage, cut portion, then press plastic wrap against cut side
3. Remove and discard any limp or discolored leaves
4. Remove all tough parts of the core; texture and taste of core are stronger than leaves

Cooking with Cabbage:

Many cuisines use cabbage for main dishes and salads. Throughout Europe, countries and regions pride themselves on their particular versions of cabbage stuffed with meat, rice, and vegetables, with distinctive seasonings. German and Eastern European cuisines extended the storage life of cabbage by pickling ("sauerkraut" is German for "sour cabbage"). Cabbage appears in many Asian dishes, both hot and cold. Korean kimchi pickles cabbage with hot seasonings.

Cabbage Nutrition Highlights:

Cabbage is a good source of Vitamin C, folate, beta-carotene, and Vitamin K. Historically, its Vitamin C content was critical in combating scurvy on sailing ships. In the absence of citrus fruit (the reason British sailors acquired the nickname "limeys"), a barrel of sauerkraut onboard could help stave off the bleeding and tissue disorders that made scurvy fatal on long sea voyages.

Nutrients of Cabbage