For thousands of years cabbage and dishes made from cabbage have shown up in cultures across the world. Take kimchi, sauerkraut, and borscht for example.
To prepare red cabbage, remove any withered outer leaves. The inner stem can be used to hold the cabbage together if your recipe requires, but if you’re going to be chopping or shredding the cabbage, go ahead and cut the cabbage in half and then cut the stem out and discard.
Methods of cooking cabbage are steaming, braising, and sautéeing. The key, as we recommend with most leafy veggies that come in the AHO subscription boxes, is to cook cabbage lightly and quickly, just to the point of being wilted. It will be at its sweetest when it is most fresh.
Cole slaw is an obvious choice and raw cabbage will retain more of its vitamin C than cooked cabbage. Play around with how finely you shred the cabbage to create different textures. You can also chop cabbage for a striking addition to a mixed greens salad.
Dill, caraway, fennel, onion, curry, citrus, parsnips, and carrots compliment the flavor of cabbage dishes.
Store cabbage loosely wrapped in a plastic bag in the refrigerator and it should stay fresh for several weeks. Red cabbages mature more slowly than green cabbages, so they are often more hardy and will stay fresh longer than their green counterparts.
To minimize the odor of boiling cabbage, add a stalk of celery or half of a green bell pepper to the pot while the cabbage is cooking. Add a bit of something acidic, like lemon juice or vinegar, to the cooking water to keep the pigment of red cabbage from spreading, as it tends to do. In alkaline water it will start to turn blue. (The color of cabbage is also affected by the acidity of the soil it grows in.)
We have several types of cabbage in the Abundant Harvest Organics produce boxes each year.