Seasonal Produce: Cabbage

From corned beef and cabbage on the St. Patrick’s Day menu to your favorite summertime duo, potato salad and coleslaw, versatile cabbage ranges from warm and cozy comfort food to cool and crunchy deliciousness. Check out the cabbage primer below for cooking tips and more—including a neat trick for helping red cabbage maintain its gorgeous color. Find more ways to try cabbage in stir-fry recipes, and hearty soups and stew recipes, too.

Purchasing Cabbage

• Look for compact heads that are heavy for their size.
• Whether red or green, the leaves should be crisp and deeply colored.
• Check the stem to make sure it has no cracks around its base. Avoid discolored heads with wilted outer leaves.
• Refrigerate cabbage in a plastic bag in the crisper drawer for up to 2 weeks. Once cut, wrap tightly in plastic wrap, refrigerate and use within a few days.

Preparing Cabbage

• Remove and discard any wilted or fibrous outer leaves and wash under cold running water. If cutting cabbage into wedges, do not remove the core so the leaves remain intact. Otherwise, remove and discard the white inner core.
• To shred cabbage for coleslaw or salads, place washed and cored cabbage half cut-side down on a board and slice crosswise to form thin strips. Or shred on the largest holes of a grater or in a food processor. One pound yields 4 to 4-1/2 cups shredded or sliced cabbage.
• Avoid overcooking cabbage to prevent a strong odor and flavor. For best results, boil, steam, or stir-fry cabbage just until crisp-tender. One pound yields 2 to 2-1/2 cups cooked cabbage.
• To prevent red cabbage from discoloring, use a stainless-steel knife to cut.

Cabbage Nutrition

• Fat and cholesterol free
• Low in calories
• Excellent source of vitamin C
• Good source of folic acid and fiber