Cabbage
Culinary Use, Storage, & Benefits
Vegetable Profile: Cabbage (Brassica oleracea var. capitata)
Description
Cabbage is one of the most prized vegetables on this farm. You haven't lived until you've had tenderly cooked buttered cabbage, sauerkraut, or kimchi made with the gorgeous and versatile vegetable! We grow stonehead, Nappa, Savoy, and red varieties.
Nutrition
Cabbage tonifies the lungs, large intestine, and stomach. It's a good source of anticancer glucosinolates. It contains antioxidants and has antibiotic and antiviral characteristics. Raw cabbage is higher in vitamin C than oranges. It's also a good source of potassium, folate, calcium, iron, magnesium, and dietary fiber.
Storage
Cabbage is considered a longer storage crop, but it depends on what variety. Stoneheads are usually ready later in the season, and keep longer than Nappa cabbages. Store in the fridge and use before the leaves get wrinkly or wilt.
Use
Don't bother boiling cabbage! It's much more flavorful sauteed, or finely chopped raw or fermented.
Sources:
specialtyproduce.com
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!
