CABBAGE USING & STORING
Are you new to cabbage? Learn more about it here, or keep reading to find out what we suggest you do to make the most of the harvest.
Cabbage is an incredibly versatile vegetable. In many regions of the world, cabbage is featured in a number of delicious, healthy and hearty dishes. Here are some tips for how to use cabbage.
Cut cabbages first into quarters and then diagonally across the wedge. Then, cut into thin slices for tossing raw into salads or cut a little thicker for steaming or boiling.
Eat cabbage raw or just lightly cooked. Overcooked cabbage may produce a strong odor and flavor.
Steam wedges of cabbage for 5-7 minutes. Top with butter and a pinch of salt and pepper or even with grated cheese.
Purple cabbage is beautiful, decorative and tasty: add it to salads, pasta salads, fried rice, etc.
Cabbage is wonderful added to sautes and stir fry. It tastes great alongside peppers, onions, etc.
You can boil cabbage for five minutes with a chopped onion and add to mashed potatoes.
Cabbage leaves can be stuffed with any number of yummy ingredients and then baked to perfection.
Large cabbage leaves can replace a tortilla for light and summery wrap sandwiches.
Cabbage is well known in coleslaw. Chop finely or shred and then toss with shredded carrots and green onions. Add any other vegetables that you would like. Toss with a yogurt/mayonnaise dill dressing or a vinaigrtte.