Cabbage

Fun facts:

Varieties we grow: Caraflex, Famosa

Seasonality: Late summer, Fall

Crop origin: Traditional cabbage was developed in Europe 1000 BC, while Savoy cabbage wasn’t developed until the 16th century.

Health benefits: An excellent source of fiber, folate, potassium, magnesium, vitamin A (important to eye health, growth, immunity, reproduction), vitamin K (blood clotting, building bones), and has about a third of the vitamin C (growth, immunity, and repairs the body) required daily in just a cooked half cup.

Russians eat more than seven times more cabbage that the average person in the United States. Therefore, it should be no surprise that it is Russia’s national food.

Babe Ruth kept a cabbage leaf under his hat to keep him cool, and changed it every two innings.

Storage Information:

Temperature: 32-40F
Percent Humidity: 95% RH
Wash? unwashed
How to Store: remove damaged leaves, but try to keep the wrapper leaves intact. Wrap in a moist towel and place in a perforated plastic bag.
Where to Store: crisper drawer in fridge
Best Used By: 3-4 weeks
Maximum Storage: 3-4 months

How to prepare: Raw, boil, sauté, stew, pickle

Featured recipes:

Sweet and Sour Creamy Coleslaw

From The Kentucky Fresh Cookbook by Maggie Green

Ingredients:
8 cups shredded green cabbage
4 carrots, peeled and grated
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup sugar
1 Tbs Dijon mustard
1/2 tsp celery seed
1/4 tsp sweet paprika, optional
1/2 tsp salt
1/2 tsp freshly ground black pepper

Directions:
Place the cabbage and carrot in a large bowl-the bigger the bowl, the easier it is to toss the slaw with the dressing.  In a small bowl, whisk together the mayonnaise, vinegar, sugar mustard, celery seed, paprika, salt, and pepper until the sugar is dissolved.  Pour the dressing over the cabbage and stir well to combine.  For best results, refrigerate the slaw for at least 30 minutes before serving.

Variations:
Curry Coleslaw: Substitute 2 tsp curry powder for the celery seed.
Like-Popeye’s-Fried-Chicken-Coleslaw: omit celery seed and substitute 2 Tbs dill relish for the Dijon mustard
Poppy Seed Coleslaw: Substitute 1/2 tsp poppy seeds for the celery seed.

 

Vegetarian Stuffed Cabbage

From Eating Well magazine

To make ahead: Prepare through step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

Ingredients:
Cabbage and Filling —
1 cup water
1/2 cup short grain brown rice
1 tsp extra virgin olive oil plus 2 Tbsp, divided
1 large Savoy cabbage, 2-3 pounds
1 lb baby bella mushrooms, finely chopped
1 large onion, finely chopped
4 cloves garlic, minced
1/2 tsp dried rubbed sage
1/2 tsp crumbled dried rosemary
1/2 tsp salt, divided
1/4 tsp freshly ground pepper plus 1/8 tsp, divided
1/2 cup red wine
1/4 cup dried currants
1/3 cup toasted pine nuts, chopped

Sauce —
2 Tbsp extra virgin olive oil, divided
1 small onion, chopped
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1 28-oz can no salt added crushed tomatoes
1/2 cup red wine

Directions:
1. To prepare cabbage and filling: Combine water, rice, and 1 tsp oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40-50 minutes. Transfer to a large bowl and set aside.

2. Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.

3. Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.

4. Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)

5. Heat 1 and 1/2 Tbsp oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, sage, rosemary, and 1/4 tsp each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes. Add wine and cook, stirring, until evaporated, about 3 minutes more. Add the mixture to the cooked rice along with currants and pine nuts.

6. Heat the remaining 1/2 Tbsp oil in the skillet over medium-high. Add the chopped cabbage, the remaining 1/4 tsp salt and 1/8 tsp pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Add to the rice mixture.

7. To prepare sauce: Heat 1 Tbsp oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes.

8. Preheat oven to 375 F.

9. To stuff cabbage: Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact. Place about 3/4 cup filling in the center. Fold both sides over the filling and roll up. Repeat with the remaining 7 leaves and filling.

10. Spread 1 cup of the tomato sauce in a 9×13 inch baking dish. Place the stuffed cabbage rolls, seam side down, on the sauce. Pour the remaining sauce over the rolls and drizzle with the remaining 1 Tbsp oil.

11. Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.

Serves 4, 2 rolls each.

RECIPES:

Au Gratin Cabbage (gf, vegetarian)
Barbecue Cabbage (gf, vegan)
Cabbage, Apple, Potato (gf, vegan)
Cabbage with Indian Spices (gf, vegan)
Chinese Cabbage with Chicken (gf)
Chopped Cabbage and Barbecue Shrimp Fried Rice (gf)
Cold Chinese Cabbage with Cilantro (gf, vegan)
Grilled Cabbage (gf, vegetarian)
Napa Cabbage Kimchi (gf, vegan)
Psychedelic Salad Rolls (gf, vegan)
Roasted Napa Cabbage (gf, vegan)
Russian Cabbage Borscht (gf, vegetarian)
Sauerkraut (gf, vegan)
Savoy Cabbage on Toast (vegetarian)
Scalloped Cabbage Au Gratin (gf, vegetarian)
Spicy Unstuffed Cabbage (gf)
Sweet and Sour Creamy Coleslaw (gf, vegetarian)
Thai Summer Salad with Chinese Cabbage (gf)
Ukrainian Borscht (gf, vegan)
Vegan Southern-Fried Cabbage
Vegetarian Stuffed Cabbage (gf, vegan)