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Healthy and Sustainable Food
 Cabbage
DATES AVAILABLE:
New England: Mid-June through November; Storage: 3-4 months
Mid-Atlantic: June through October; Storage: 3-4 months
BRIEF DESCRIPTION:
Cabbage (Brassica oleracea, Brassicaceae) belongs to the mustard family which also includes broccoli, Brussels sprouts, collards, cauliflower, kale and kohlrabi. Wild cabbage, also known as sea cabbage, originated in the Mediterranean region and still grows in some areas on the European coast. Cabbage was first cultivated about 2,500 years ago and became a valued crop in Eastern Europe due to its ability to withstand cold temperatures. This hardy vegetable has a short stem, round or pointed “head” and has varying degrees of densely packed leaves, which tend to be fairly thick. Most varieties have smooth leaves, but some are wrinkled (Savoy). Cabbage can be green, bluish-green, red or purple in color.
VARIETIES:
Throughout the Northeast, cabbage varieties include:
Savoy (yellow-green, wrinkled leaves)
Green Cabbage/Dutch White: Pacifica, Charmont, Morris, Atlantis, Blue Gem, Fresco, Green Cup, Blue Vantage, Ramada, Blue Pack, Gideon, Bravo, Cheers, Emblem, SuperElite, Vantage Point, Tendersweet, Primax, Roulette
Red Cabbage: Red Jewel, Royale, Red Rookie, Super Red 80, Super Red 83, Ruby Perfection, Red Express
Storage Cabbage: Masada, Saratoga, Avalon, Rona (red), Autoro (red), Huron, Loughton, Amtrak, Bartolo, Lectro (red), Crown, Zerlina
USING CABBAGES:
Select a cabbage that has a firm head and is heavy for its size. Leaves should appear shiny, crisp and colorful. Avoid cabbages that feel light; this may be an indication of moisture loss. Also avoid those that are puffy, blemished or have withered leaves.
Cabbage can be eaten raw or cooked. Raw cabbage leaves are typically shredded in salads or slaws (in particular cole slaw; cole actually means cabbage), and when cooked are often boiled (and sometimes stuffed with other foods such as mixtures of rice and meat) stir-fried or steamed. It is important not to over-boil to preserve nutrients; about 3 minutes should be sufficient. Cabbages can be incorporated in a variety of ways into soups and side dishes. They are also often eaten pickled; common fermented dishes include kimchee (Korean in origin) and sauerkraut. When preparing red cabbages, keep in mind that the beautiful color may leach onto other foods or stain clothing and cooking utensils. Prepare with an acidic ingredient such as vinegar, wine or an acidic fruit to keep its color; otherwise it will turn a blue-grey. Cooking cabbage can create a strong smell that is disagreeable to some people due to the sulfur compounds it contains. Slicing cabbage into strips and stir-frying is one preparation that reduces emanation of this odor.
NUTRITIONAL INFORMATION:
One cup of chopped raw cabbage provides about 22 calories and contains over half of ones vitamin C and 85% of the daily vitamin K requirement. Cabbage is a moderate source of potassium, manganese, folate, vitamin B6, and fiber. Cabbage also contains indoles and isothiocyanates, phytonutrients thought have potent cancer fighting properties.
STORAGE:
General: Whole cabbages can be kept in the refrigerator anywhere from a couple of weeks to a couple of months without additional placement into a plastic bag or container. When ready to use, remove thick outer leaves and cut cabbage into pieces. Wash under running water, pat dry, prepare as desired. Cut cabbage can be stored in a plastic bag in the refrigerator for up to 2 weeks (Savoy cabbage for up to 1 week).
Canning: For long-term storage, pickling or fermenting is best. Use recipes for various cabbage dishes (i.e., sauerkraut, kimchee) and then can using a boiling water canner.
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