Quick Facts
Availability: June-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.
Savoy Cabbage Recipes
Roasted Savoy Cabbage
Ingredients:
- 1 head Savoy cabbage
- olive oil for cooking
- fine sea salt
- freshly ground black pepper
- lemon juice
Directions:
- Preheat the oven to 400°F and grease a rimmed baking sheet.
- Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lengthwise, and slice crosswise thinly.
- Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
- Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.
- Sprinkle with black pepper, dress with a touch of lemon juice, and serve.
Cabbage Stir-fry
Ingredients:
- 1 onion, chopped
- 2 green peppers, chopped
- 1 small head cabbage, chopped or 1 bag shredded cabbage
- 3 cloves garlic, chopped
- 3 Tablespoons soy sauce
- 1 Tablespoon sugar
- 6 servings instant brown rice
Directions:
- Cook onions, peppers, cabbage, garlic, soy sauce, and sugar in a large frying pan on medium heat until vegetables are tender.
- While vegetables are cooking, prepare rice according to directions on package.
- Serve vegetable mixture over cooked rice.
Additions:
Add 1/2 teaspoon dried ginger for added flavor.
Add other vegetables that you have on hand.
Try serving over barley instead of rice for a nutty taste and to increase fiber.
