Fresh Cabbage

Tender, crisp heads harvested young for immediate use in fresh preparations and quick cooking

Storage

Store whole heads in the crisper drawer without washing. Once cut, wrap tightly in plastic and use within a week. For longer storage, chop and freeze in portions for cooking.

Keeps For

Months for whole heads when properly stored. Our fresh cabbage stays crisp much longer than grocery store heads that may have been stored for months.

Flavor Profile

Mild, slightly sweet when raw with a satisfying crunch. Becomes sweeter and more tender when cooked, with outer leaves having a slightly stronger flavor than the inner core.

How to Prep

Remove tough outer leaves and cut out the core in a wedge shape. For slaws, use a sharp knife or mandoline for thin, even slices. Salt shredded cabbage and let sit 20 minutes, then squeeze out excess water for crispier results.

Ways to Cook

1 Raw in coleslaws and salads
2 Sautéed with onions as a side dish
3 Braised slowly with apples and vinegar
4 Stuffed with meat or rice fillings
5 Fermented into sauerkraut
6 Added to soups and stews
7 Grilled in wedges with olive oil

Pairs Well With

apples onions carrots vinegar caraway seeds dill bacon sausage potatoes garlic ginger soy sauce

Good to Know

Cabbage can develop a sulfurous smell if overcooked. Keep cooking times moderate and add acid (vinegar or lemon) to minimize this. Small splits in the head are from rapid growth and don't affect quality. Also watch out for slugs and caterpillars (and their droppings), which can hide in dense leaves—inspect and rinse thoroughly before use.

Did You Know?

Cabbage was one of the first vegetables to be cultivated and was considered so valuable that ancient Romans passed laws to protect cabbage fields from theft. It's also the source of vitamin C that prevented scurvy on long sea voyages.