Veggie IDs: Cabbage

Cabbage is sweet and flavorful and crunchy and like many of the vegetables that Rainshadow excels at, are in the brassica family (like kale, cauliflower, bok choy, the list goes on). Cabbage is great thinly sliced as a slaw or sauteed, braised, or roasted. When cooked it gets incredibly sweet!

We grow so many different kinds of cabbage here at Rainshadow: Napa (great for kimchi, stir fries, and salads with a more Asian cuisine flavor profile), Green & Red (great for slaws, sauerkraut, and cooking) and Savoy (great as a wrap for cabbage wraps and in any other cabbage dish). Savoy cabbage is the crinkly looking round cabbage and has a milder and sweeter flavor than the more common green and red cabbage heads.

To store: Place dry, unwashed cabbage heads in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but they can be removed and discarded to reveal fresh inner leaves. Store for up to 3 months! (We don’t recommend that this time of year! Wait until later in the season to store your cabbage and enjoy fresh cabbage now!

To prep: Rinse the cabbage under cold water before use. Cut cabbage head first into quarters, then diagonally across the wedge. Be sure to remove the stem end and triangular core near the base.

To use: Eat steamed, braised, raw in salads, or fried. Turn raw cabbage into coleslaw or sauerkraut. Roast cabbage steaks/slices at 400F drizzled with olive oil and salt. Or try stir-frying shredded cabbage in olive oil until wilted with a little bit of minced garlic.