Cabbage-Napa

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:

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:

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.

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.

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.

Fold in cilantro, and serve with the pork.