Cabbage is the vegetable I put into everything all winter long. It holds up great in storage and can be used in many ways. Most places around the world cultivate and eat cabbage in one form or another. We try to grow and offer a range of head sizes, since not everyone wants a huge head of cabbage sitting in their refrigerator, even though it will keep for a long time if wrapped in plastic. Red cabbage can be used in the same way as green, however, the color can bleed into other items in the dish so it is often used grated and raw.
Cabbage stores great wrapped in plastic in your refrigerator. Don't remove tough wrapper leaves before storage as they help lengthen storage. It will be usable months later.
After long storage the outer leaves might need to be discarded, but the center is still good.
You can cut off sections of the head to use smaller amounts and store the remaining head wrapped in plastic. Depending on how long it is stored after being cut, you may need to slice off and discard the cut edge. Keep the unused portion in one piece to minimize waste.
- Add chopped cabbage to soups, stews, stir-fries and burritos.
- Saute with butter and onion and serve with noodles.
- Steam and add to mashed potatoes.
- Grate and toss with other grated root vegetables and season with your favorite vinaigrette.
- Be careful to not overcook your cabbage or it will develop a strong odor and flavor.