Cabbage



Quick Facts
 

Availability: June
Quantity: Head
Use: Consumed raw or cooked
Grown: Field
Grown by: Horticulture Research Center


Storage and Preparation

Short Term Storage: Cabbage can be stored in the refrigerator for up to two weeks. Store cabbage unwashed in an open plastic bag or perforated bag in the refrigerator.

Preparation: Remove outermost leaves if decaying and wash. 



Pairings and Nutrition

Pairing: Cabbage can be eaten in many different ways.  It is delicious raw in a coleslaw type salad.  It is also good to eat steamed, sautéed, or braised.  A popular way so consume and preserve cabbage is to pickle it creating sauerkraut.

Nutrition: Cabbage is a good source of vitamin K, vitamin C, and fiber.



Cabbage Recipes


Confetti Slaw with Poppy-Seed Dressing
Ingredients:

  • 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

Directions:

  1. Combine first 8 ingredients (through pepper) in a bowl. Add cabbage and carrots; toss to coat.

Pork Tenderloin with Cabbage and Apple Slaw
Ingredients:

  • 1/2 tablespoon olive oil
  • 2 pork tenderloins (1 1/4 pounds total)
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 small cabbage (about 1 pound), quartered, cored, and thinly sliced
  • 1 crisp red apple cut into thin wedges
  • 1/4 cup fresh cilantro sprigs

Directions:

  1. Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Season pork with 1/2 teaspoon each salt and pepper; cook, turning occasionally, for 6–8 minutes or until browned.
  2. Transfer skillet to the oven, and roast at 400° for 12-14 minutes or until pork is cooked through. Let rest for at least 5 minutes before slicing.
  3. Meanwhile, combine the vinegar, honey, and remaining salt and pepper in a large bowl. Add the cabbage and apples; toss. Let slaw sit for 5 minutes, tossing occasionally.
  4. Fold in cilantro, and serve with the pork.