Cabbage

Although cabbage tends to be regarded as a rather dreary, soggy excuse for a vegetable, when treated with restraint (not overcooked, that is) it can be most agreeable to eat.

Seafaring explorers who ate cabbage to guard against scurvy were on to something, as modern science now tells us that it is relatively rich in vitamin C. As a general rule, cabbage also contains potassium, manganese, folate (especially Savoy cabbage), vitamins B6 and K and to a lesser degree, iron, thiamine and riboflavin. Savoy cabbage also boasts five times more betacarotene than its green and red counterparts.

Pictures below are the cabbages that grace our fields: Ruby Perfections, Tribute and Savoy.

Selection and Storage: Cabbages should be firm and heavy for their size with no yellow or brown patches. Tight cabbage heads can be stored in a plastic bag in the crisper section of the refrigerator for a week. Savoy cabbage tends to be more perishable then the other varieties, and should be consumed more quickly.

Culinary Uses: A whole cabbage is best dealt with by removing all the tough outer leaves, then cutting the vegetable in half lengthwise. Using a large, sharp knife, cut out the hard central core, then thinly slice for use in salads, to braise, steam or stir-fry.

Information from: The Produce Bible by Leanne Kitchen

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