Use: Consumed raw or cooked
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.
Confetti Slaw with Poppy-Seed Dressing
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
Combine first 8 ingredients (through pepper) in a bowl. Add cabbage and carrots; toss to coat.
Pork Tenderloin with Cabbage and Apple Slaw
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
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.