In Season: Cabbage

a cabbage sliced in half.

Cabbage


This is a very versatile vegetable. It can be crunchy, soft, tart or sweet, depending on how you choose to cook it. Don't be fooled by its humble reputation: Cabbage is a great food, packed with flavor and nutrients.

Raw cabbage is known to stimulate digestion as well as boost the immune system. It has antibacterial and antiviral properties and may also help clear up ulcers and complexion problems. Both raw and cooked cabbage are great sources of vitamin C and calcium. The red variety is especially rich in antioxidants.
Green and red cabbage both grow in round heads with smooth, thick leaves. Green pairs well with meat flavors. When thinly sliced, red adds heft to salads. Napa, an Asian variety, grows barrel-shaped or elongated. It's delicate, juicy, and perfect for slaws. Savoy has looser leaves that are green and crinkled. It appears most often in fall and early winter. You can use it in any recipe that calls for green cabbage.
HOW TO BUY

Cabbage is available year-round, but it peaks in winter, when cold weather coaxes out its sweetness. A head of cabbage should feel heavy for its size. Go for small or medium-size heads that are firm and compact with unblemished leaves.
HOW TO USE

Pull off the very thickest outer leaves and rinse whole heads just before slicing. Cabbage will keep for a long while in the fridge but use it as soon as possible for the best nutritional bang. Also never buy pre shredded cabbage for the vitamin content diminishes when cabbage is stored after cutting.

A few simple ways to prepare Cabbage:
-Simmer sliced green or savoy cabbage just until tender in enough water to cover, along with salt and a pat of butter. Drain. Toss with grated Parmesan cheese and cracked pepper.

-Sauté sliced red cabbage with butter, chopped onion, sliced dried apricots, and balsamic vinegar.

-Add sliced Napa cabbage to miso broth with cubed tofu, sliced green onions, and sliced shiitake or crimini mushrooms; drizzle with Asian sesame oil.

-More cabbage recipes.

HOW TO STORE

A whole head of cabbage will keep for a week or longer when stored unwashed in the fridge and sealed in plastic.