Trying to find fresh produce in the winter months? The struggle is REAL! Luckily, cabbage is available to bring an element of freshness and color to your kitchen! From traditional European green and red cabbage to the Asian varieties of napa cabbage and bok choy, all varieties of cabbage are nutritionally similar. Cabbage is high in fiber and vitamin C, and packs in 85% of the recommended daily value for vitamin K! Cabbage can differ in color and texture, providing several great options to tempt your palate.
Selection and Storing:
- Peak cabbage season begins during winter and lasts through the early months of spring.
- When choosing cabbage, look for heads without signs of browning or tears in the outer leaves. For European varieties, choose cabbage with a firm exterior. Asian varieties should be light and have more delicate leaves.
- A little will go a long way! Be mindful of the size of the cabbage you are purchasing.
- To store, keep unwashed cabbage in loose plastic. Cabbage has a long shelf life and thrives under cool conditions. Store in your refrigerator until time of use.
Preparation and Recipe Ideas:
- Cabbage is inherently quite crunchy, while being neutral-flavored, thus it is great when eaten raw. Healthy swap: Use cabbage, instead of a tortilla, on your next taco night!
- Adding a small amount of acid tenderizes the crunch of the cabbage. Consider the quantity of acid when preparing a slaw — less vinegar, more crunchy!
- Fermenting is an alternative way to prep this versatile veggie. This natural preservation process is seen across cultures — think sauerkraut and kimchi. Like yogurt, these fermented foods are beneficial for gut health due to their probiotic content.
- Quickly sauteing or roasting cabbage is a great way to retain the body and bring out the natural sweetness of this winter vegetable.
- Try adding cabbage for additional texture to your favorite vegetable soup or stew.
FEED’s Favorite Recipes
- Cabbage Chips – try this with red or green cabbage
- Instapot Cabbage Soup – quick and easy mid-week soup using green cabbage
- Taco Cabbage Cups – crunchy, raw red cabbage
- Carrot and Cabbage Kimchi – fermented napa cabbage
- Apple, Cranberry, and Almond Slaw – raw, blend of green cabbage and red cabbage
- Stuffed Cabbage – steamed/wrap, green cabbage