Cabbage is one of the first vegetables to show up in the garden, as summer’s leaves start turning
colours, and the days start getting shorter. Cabbage is relatively inexpensive, and can be extremely
versatile. It is enjoyed both raw and cooked. Fresh cabbage has a crunchy, sharp, bright taste, while
sautéed or cooked cabbage gets more mild and mellow, sometimes even a bit sweet. Personally, I like
to let the cabbage sauté for a really long time, along with a lot of chopped onions, for my favorite dish
“noodles and cabbage”. Yup! That’s a real oldie but goodie.
Here are some basic tips about cabbage, and then you can enjoy it in the recipes listed below. They are
all really popular.
1. When buying a whole head, choose cabbage that seems firm and heavy for its size, with fresh, crisplooking leaves that are tightly packed and aren’t wilting or blemished.
2. There are many varieties of cabbage:
– Green cabbages are great for soups and stews.
– Purple cabbages are used often for pickled dishes and salads.
– Napa cabbage (also called Chinese cabbage) is light green and has crinkled leaves. It’s great for stirfrying.
3. To use, remove outer leaves and rinse cabbage well.
To keep cabbage fresh, don’t cut it until just before you use it.
To shred cabbage, cut the head into four quarters and cut out the hard stalk in the middle. Cut each
quarter into fine shreds.