Cabbage ~ Brassica oleracea var. capitata

Cabbage is consumed in just about every country in the world  mainly because it is such an adaptable plant, able to grow at various temperatures and altitudes, and, with proper storage, can keep for 2 months, and maybe even longer.

Edible Parts: The “head” of the plant in which the leaves are tightly bound into a ball. The inner stem might be too tough to eat or digest.

Nutrition: Though cabbage is 90% water, it is still an excellent source of vitamins A and C, calcium, potassium, and magnesium, all for a mere 15 calories per cup!

Processing & Storage: Keep refrigerated, preferably in a plastic bag. Do not remove the outer leaves before storage, because these serve to retain moisture and allow the head of cabbage to keep for up to 2 months. Once you are ready to cook with the cabbage, remove 1-2 layers of leaves and offer the head a brief rinse.

Cooking: Do not overcook, as this can cause a somewhat overwhelming flavor and smell. Cabbage can be made into salads or cole slaw, steamed, sauteed, stir-fried, and boiled. It is also good raw.

For salads, quarter the head and cut diagonal strips, and for boiling cut thicker diagonal slices, boil with a chopped onion, and serve as a side along with mashed potatoes.

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