Cabbage
General Information
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. 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.
Storage Information
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.
Cooking Suggestions
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.
Recipes
Asian Slaw with Ginger Dressing
**Creamy Avocado and White Bean Wrap**
Creamy Cabbage Soup with Gruyere
Mediterranean Couscous Cabbage Rolls
**Mustard Glazed Red Cabbage with Apple**
Stir Fried Tofu, Red Cabbage and Butternut
Sweet and Sour Cabbage with Tofu and Grains
**Vegetable Almond Casserole**