In Season: Cabbage

In Season

Our recipe recommendations for what's in season.


[ Flickr: sassyradish]

Available from late fall through the winter, cabbage is a perfect and inexpensive choice for cold-weather meals. A member of the Cruciferae family (along with kale, broccoli, collards, and brussels sprouts), cabbage is round in shape with layers of overlapping leaves, varies in color by variety. Although there are over 400 cabbage varieties available, the three most familiar to us are the green, red, and Savoy. Green cabbage is the most popular variety and is characterized by a pale to dark green color and smooth leaves. Containing more than twice as much Vitamin C as green cabbage, red cabbage also has smooth textured leaves that are either crimson or purple with white veins running through. Savoy cabbage has a milder flavor and softer texture, with ruffled and deeply ridged leaves making it a perfect choice for salads

Plenty of cabbage recipes, tips, and ideas after the jump.

When selecting cabbage, look for firm heads with shiny, crisp, colorful leaves that are free of cracks, bruises, and blemishes. Usually outer leaf damage is an indication that the inner leaves will be damaged, too. Avoid buying pre-cut cabbage (even halved) because once the cabbage is cut it begins to lose valuable nutrient content, especially Vitamin C. Keeping cabbage in an airtight plastic bag in the crisper section of your refrigerator, and it can remain fresh for up to two weeks. If you need to store a half-head or wedge of cabbage, cover it tightly with plastic wrap and put it in the fridge to be used within a couple of days.

When you are ready to use the cabbage, remove the thick outer leaves and cut the cabbage into pieces, then wash very well under running water. When cutting cabbage use a stainless steel knife because the phytonutrients can react with steel making the leaves turn black.


What are your favorite cabbage recipes?