Cabbage
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Pick cabbage that is firm and heavy and that has a compact head and crisp, fresh leaves. Avoid cabbage with yellow leaves, splits, or soft spots.
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Thyme, honey, ginger, lemon, apple, potato, ground beef, white bean, vinegar
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Short-Term Storage
Remove outer leaves that are not compacted around the head, and store the head in the refrigerator for 5-6 days. You can place raw chopped cabbage in a plastic container of water and store it for 2-3 days in the refrigerator.
Long-Term Storage
Cabbage can be stored in a cold room, root cellar, outdoor storage pit, or clean bins because cabbage's odor will permeate the cellar or house if stored inside. It can also affect the flavor of celery, apples and pears so never store near these other crops.
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Before using, peel off the outer leaves if they are soft or wrinkled. Cut the cabbage in half from the stem end, and then lay the halves flat side down on a cutting board and begin to cut small slices from end to end. Do not eat or slice into the core. Cabbage can be eaten raw or cooked.
Raw: Cabbage is the main ingredient in coleslaw and you can add cabbage to lettuce salads for extra crunch. Use shredded cabbage for tacos.
Stove Top: Boil or steam cut cabbage for 10-15 minutes or microwave it for 7-13 minutes.
Sauté: Cut cabbage into slices or chunks and discard the core. Add 1-2 tablespoons of olive oil to a large frying pan, and sauté the cabbage until tender. Add salt to taste. You can add other market vegetables for a delicious and easy side dish. Try red peppers and zucchini.
