Availability: July- August
Use: Consumed raw or cooked
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.
Red Cabbage Recipes
Baja Fish Tacos
- Cooking spray
- 3/4 pound mahi mahi or other firm white fish fillets
- 2 teaspoons fajita seasoning
- 2 cups sliced green cabbage
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 3 tablespoons chopped fresh cilantro
- 8 (6-inch) corn tortillas
- 2 1/2 tablespoons sour cream (optional)
- 1/2 avocado, pitted and diced
- Lime wedges
- Lightly spray grill rack with nonstick cooking spray, and preheat grill.
- Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.
- In a small bowl, mix together cabbage, lime juice, salt, and cilantro.
- Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they're warm.
- Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado.
- Serve with salsa and lime wedges on the side.
Thai Cabbage Slaw
- 3 tablespoons fresh lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon water
- 1 tablespoon creamy peanut butter
- 1 teaspoon chile paste with garlic
- 1 garlic clove, minced
- 6 cups cabbage (chopped finely)
- 2 cups red cabbage (chopped finely)
- 1 cup red bell pepper strips
- 1 cup shredded carrot
- 2 tablespoons chopped dry-roasted peanuts
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- Combine first 7 ingredients in a large bowl, stirring with a whisk until blended.
- Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour.
- Stir in the peanuts, cilantro, and mint just before serving.