Cabbage comes in a variety of shapes, sizes, and colors although the three most common types are green, red, and Savoy. We grow both green and red cabbages which have smooth leaves. The leaves of the Savoy are more ruffled and delicate. In all varieties, the inner leaves are protected from the sunlight giving them a lighter color and more delicate texture.
Cabbage can be steamed, boiled, braised, sautéed, roasted, or added to soups and stews. One of the most common ways of consuming cabbage is eating it raw in coleslaw. Try adding some shredded cabbage to your next salad for a variety in texture.
Whole heads of cabbage should be stored in a sealed plastic bag or tightly wrapped with plastic wrap in the crisper drawer of the refrigerator and should last up to two weeks.
This cruciferous vegetable is an excellent source of vitamin K and vitamin C and is a very good source of fiber, manganese, folate, vitamin B6, potassium and omega-3 fatty acids.
