It is descended from the wild cabbage and belongs to the “cole crops” or brassicas, meaning it is closely related to broccoli and cauliflower.
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How to choose Cabbage :
- Choose a head that is firm, compact and tight.
- The head should feel heavy for its size.
- The leaves need to be shiny and crisp, rather than soft, indicating it is fresh & young ,ready to be used in a recipe.
- Choose one that is rich in whatever color you are choosing (either bright, lime green or dark purple/ maroon red.)
- The leaves need to be free of cracks, bruises, and blemishes.Avoid the ones that have dark spots or discolorations.
- Larger heads have milder flavors, unlike the smaller ones that are more flavorful.
How to store Cabbage :
- Put the whole head in a plastic bag in the crisper of your refrigerator for 1-2 weeks.
- If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate.
- Since the Vitamin C content decreases once it has been cut, you should use the remainder within a couple of days.
Meal Planning with seasonal produce
Eating seasonally helps you save money while increasing the amount of flavor and nutrients you are obtaining from your food. So the next time you go grocery shopping, look for seasonal produce that are available that month.
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How to prepare Cabbage :
It’s agreeable, subtle, slightly sweet flavor makes it both a star and trusty sidekick in recipes.
When, cooked or raw, this veggie delivers big bowls of intriguing comfort. It’s best served al dente with a bit of crunch to it.
Most of the varieties only need to be shredded, thinly sliced, steamed, blanched or stir fried.
Should we boil or steam it?
Overcooked ones can be smelly and loose all its nutrients( White ones are especially prone to this! ). If boiling or steaming them, the flavor can be enhanced by transferring it to a warm wok and frying with a little oil or butter for a minute or two.
What other ways can we use it, in cooking?
Some varieties can be exclusively used for fermenting, pickling or can be chopped up and used raw in salads.
Different varieties of cabbage
Do we cook the varieties differently?
- White and green cabbage varieties require 3-5 minutes of cooking,
- Red/purple cabbage is suited for slow cooking methods like braising.
- When white, green and red cabbages are eaten raw, they can be finely sliced, marinated in olive oil and lemon juice and served as a salad.
- They can also be combined with carrots, onions and chili’s for a fresh and vibrant coleslaw.
- In Indian cooking, it is used in making various dishes like stir fry/poriyal, Cabbage fritters/pakodas.
- Red cabbage is most popular in the fermented/pickled state as Kimchi or Sauerkraut. In its pickled state, this winter vegetable can then be eaten long after the season has passed.
- Savoy and Bok Choy are best suited for stir-fries when flavored with rice vinegar and soy sauce. Remember to cook until wilted.
Recipes with Cabbage
You can click on the recipes below to be taken to our blogposts, to see the entire recipe.
- Cabbage (Green/White) Stir Fry/Poriyal
- Cabbage Fritters/Pakoda
- Cabbage/ Red/Purple stir fry
- Bok Choy Kootu
- In Thai Spring Rolls
The Bottom Line
How do you use cabbage in your recipes? Feel free to share any helpful tips or recipes, with our community here. We help, learn and grow each day!
If you find our post helpful and got to try any of our recipes, do share your feedback on the comments section below. We would love to hear from you.