Crushing It With Cabbage

According to Guinness World Records, the heaviest cabbage on record came in at a whopping 138.25 pounds, presented at the Alaska State Fair by Scott A. Robb in August of 2012. Now that’s a lot of cabbage!

All About Cabbage

Whether eaten raw, steamed, pickled, stewed, sauteed, microwaved, or braised, cabbage is a flexible cruciferous veggie that sometimes doesn’t get its due. That’s because if it’s overcooked, it takes on a pungent, somewhat unpleasant odor (steaming or lightly sauteing is the best preparation if you’re sensitive to smells). Another pro tip: cut your cabbage with a stainless steel knifea carbon knife will turn the leaves black.

When eaten raw in slaws or salads, cabbage has a slightly peppery flavor. It pairs well with dishes that use the following flavors: ginger, horseradish, caraway, cumin, coriander, mustard, black pepper, fennel, savory, anise, and celery seeds. It’s packed with vitamins K, C, and fiber; consists mostly of water; and contains about 15 calories per one cup serving. However, once it’s cut, cabbage begins to lose its valuable vitamin C content. Try to wait to wash and cut your cabbage until just before using it (and consider buying a whole head instead of pre-bagged shreds if you want to get the most nutrients).

Look for a head of cabbage that is tightly-packed and feels heavy in your hands. Before using it, rinse thoroughly and remove any loose or tough outer leaves. Cut the cabbage in half and trim the core (this is similar to how you would remove the core of a tomato). If your recipe doesn’t call for the entire head of cabbage, store it in the crisper drawer of the refrigerator in a plastic bag and it should last a week or two.

Cabbage Recipes

Add cabbage to your next order for Curbside Grocery Pickup from the St. Peter Food Co-op!

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