Cabbage - Red

Quick Facts

Availability: July- August
Quantity: Head
Use: Consumed raw or cooked
Grown: Field

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
  • Salsa
  • Lime wedges
  1. Lightly spray grill rack with nonstick cooking spray, and preheat grill.
  2. 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.
  3. In a small bowl, mix together cabbage, lime juice, salt, and cilantro.
  4. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they're warm.
  5. 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.
  6. 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
  1. Combine first 7 ingredients in a large bowl, stirring with a whisk until blended.
  2. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour.
  3. Stir in the peanuts, cilantro, and mint just before serving.