Veg ID: Usually known for being red or green and round, there are also delicious varieties of cone-shaped cabbage and Savoy or Napa versions that are longer and have a more crinkly texture.
Keep them fresh: Cabbages are a real trooper when it comes to staying fresh, and we love them for it. Keep in the crisper drawer or a semi-sealed bag if possible, but if you find the outside leaves are yellowing or looking less than ideal, try peeling back a few layers to find a juicy core.
Eat them fresh (July-December): Raw shredded or sliced (think coleslaw), stir fry, cabbage rolls, steamed. We love using finer-leaved cabbage for coleslaw or added to wraps and the heavier ones in stir fry.
Enjoy year round: Pickled or fermented (Can you say sauerkraut?!). Kept in cool conditions, fall cabbages can keep right into the following spring and make a great fresh, crunchy ingredient for salads in wintertime
October Farmer Fave: Shred beets, cabbage, carrots, daikon, and kohlrabi for a crunchy fall salad. Top with a vinaigrette dressing along with roasted squash or pumpkin seeds. Like most veggies, cabbages are at their prime in the fall following the first hard frost. Hearty and fresh, it’s a perfect accompaniment to a roasted squash or casserole.
All-season Farmer Fave: Stir-fried cabbage anytime in the winter. Especially for breakfast. Cabbage for breakfast? Give it a try! It feels good to start the day with some nutritious vegetables and it goes great with eggs or sausages from a local meat farmer (We love what our farmer friends are doing at Spray Creek Ranch…click to check out their online farmstore)
Sauerkraut can be made in a jar at home, easy peasy. Follow proper directions for doing it correctly and safely to know what to look for when fermenting and how much salt to use. You’re basically mixing shredded cabbage with salt and “pounding” it to get the juices flowing. Then just put it in a jar and leaving it for a week or two until it tastes delicious and is properly fermented, and then put it back in the fridge. You can also make a version with vinegar that is more straightforward (no fermenting or potential for fermentation to go wrong) though has less benefits for your gut health. You do you and make what you want!
Places to start…